Pumpkin Chickpea Salad
A vibrant autumn salad combining earthy roasted pumpkin and protein-packed chickpeas, topped with fresh veggies, zesty herbs, and a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium-sized Pumpkin (sugar pumpkin or butternut squash)
- 1 can or 1.5 cups cooked Chickpeas
- 1 small Red onion, finely chopped
- 1 Bell pepper, diced
- 2 cups Spinach or mixed greens
- 1/2 cup Feta cheese, crumbled
- 3 tablespoons Olive oil
- Juice from 1 Lemon
- 1 tablespoon Maple syrup
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pumpkin by cutting it in half, scooping out the seeds, and dicing it into small cubes.
- Toss the pumpkin cubes with olive oil, salt, and pepper; spread them on a baking sheet.
- Roast for 25-30 minutes until tender and golden, stirring halfway through.
- Drain and rinse the chickpeas, and if desired, toss them with olive oil, paprika, and garlic powder, then roast for the last 10-15 minutes.
- Chop the red onion and bell pepper, and wash the greens.
- Whisk together olive oil, lemon juice, maple syrup, salt, and pepper in a small bowl.
- Combine the roasted pumpkin, chickpeas, red onion, bell pepper, and greens in a large bowl, drizzling with dressing.
- Finish by adding crumbled feta on top and tossing lightly to serve.
Notes
For added flavor, use roasted chickpeas. This salad can be prepared in advance, just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pumpkin, chickpeas, salad, autumn, healthy, vegetarian