Pumpkin Chickpea Salad
A vibrant and nutritious salad featuring roasted pumpkin, crispy chickpeas, fresh spinach, crumbled feta, and crunchy pepitas, perfect for autumn.
- 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 can Chickpeas, drained and rinsed
- 2 cups Pumpkin, cubed
- 1 cup Feta cheese, crumbled
- 2 cups Fresh spinach
- 1/2 cup Pepitas (toasted pumpkin seeds)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pumpkin by cutting it into cubes and tossing with olive oil, salt, and brown sugar. Spread on a baking sheet and roast for 25-30 minutes.
- While the pumpkin is roasting, season the chickpeas with olive oil, paprika, and garlic powder, then roast for 10-15 minutes until golden and crispy.
- Combine the roasted pumpkin, chickpeas, and spinach in a large bowl.
- Crumble the feta cheese over the salad.
- Sprinkle the pepitas on top for added crunch.
- Optional: Drizzle a dressing of olive oil, lemon, honey, and Dijon mustard over the salad before serving.
Notes
For a vegan option, substitute feta with crumbled tofu or leave it out entirely. This salad can be made ahead of time; just keep components separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pumpkin salad, chickpea salad, autumn recipes
Find it online: https://peakplatter.com/pumpkin-chickpea-salad/