Crispy Chickpea & Butternut Squash Chopped Salad

• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 3 cups chopped butternut squash (½-inch)
• 4 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt
• ½ teaspoon ground pepper, divided
• 2 tablespoons finely chopped shallot
• 2 tablespoons cider vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 large Honeycrisp apple, chopped (½-inch)
• ¼ cup toasted chopped pecans
• 1 ounce goat cheese, crumbled (about ¼ cup)
• Chopped fresh flat-leaf parsley for garnish (optional)

1. Preheat oven to 400°F. 
2. Pat rinsed chickpeas dry with paper towels. 
3. Toss the chickpeas and 3 cups butternut squash with 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper on a large rimmed baking sheet; spread into an even layer. 
4. Roast until the squash is tender and the chickpeas are crisp, 30 to 40 minutes.
5. Meanwhile, whisk 2 tablespoons shallot, 2 tablespoons vinegar, 2 teaspoons maple syrup, 1 teaspoon mustard, the remaining 2 tablespoons oil and the remaining ¼ teaspoon pepper in a large serving bowl until combined.
6. Add the roasted squash and chickpeas, chopped apple and ¼ cup pecans to the dressing; toss until evenly coated. 
7. Top with crumbed goat cheese. 
8. Garnish with parsley, if desired. 
9. Serve warm or at room temperature.