Roasted Pumpkin, Chickpea and Feta Salad

As the air turns crisp and the leaves start to blush with autumn colors, I find myself craving hearty meals that feel like a warm hug on a plate. This roasted pumpkin chickpea and feta salad is exactly that—comfort food with a touch of elegance, perfect for cozy fall evenings or for brightening up your lunch table. It’s a dish that balances sweet, savory, and slightly tangy flavors effortlessly, making it one of my favorite pumpkin salad recipes.

The roasted pumpkin is naturally sweet and caramelized, while the chickpeas add a nutty, satisfying bite that keeps you full and energized. Then there’s the feta—its creamy, salty punch lifts the entire salad, cutting through the sweetness of the pumpkin in the most delicious way. Together, these ingredients transform a simple roast pumpkin salad into something truly special, one that tastes indulgent yet feels wholesome.

I also love how versatile this pumpkin and feta salad is. You can serve it warm straight from the oven or let it cool and enjoy it as a refreshing fall harvest salad for lunch. A drizzle of your favorite vinaigrette or a sprinkle of toasted seeds makes it even more irresistible, and it’s the kind of dish that gets better as the flavors mingle.

What really makes this pumpkin and chickpea salad stand out is how easy it is to prepare. With just a handful of ingredients and a simple roasting process, you end up with a dish that feels like it took hours to make, but in reality, it comes together effortlessly. It’s perfect for weeknight dinners, meal prep, or even as a show-stopping side at your next autumn gathering.

Why You’ll Love It

• Perfect balance of flavors: Sweet roasted pumpkin, nutty chickpeas, and tangy feta come together in a way that makes every bite exciting. It’s like a little flavor party in your mouth!
• Comfort food, reinvented: This isn’t your usual heavy, creamy comfort dish. It’s wholesome and filling, yet fresh enough to enjoy for lunch, dinner, or even as a side at a family gathering.
• Quick and effortless: With just a few simple steps—roasting, tossing, and dressing—you can have a hearty fall harvest salad on the table without hours in the kitchen.
• Beautiful on the plate: The vibrant orange pumpkin, golden chickpeas, and crumbles of feta make this salad visually stunning. It’s the kind of dish that makes people pause and smile before they even take a bite.
• Adaptable and versatile: Want to add a handful of arugula, sprinkle some seeds, or swap feta for goat cheese? This pumpkin and chickpea salad easily adjusts to your taste, making it your new go-to roasted pumpkin salad recipe.

Ingredient List

For the Roasted Pumpkin and Chickpeas:

• 4 cups pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper, to taste

For the Salad:

• 3 cups mixed greens (arugula, baby spinach, or your favorite)
• ½ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds (optional, for crunch)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste

Ingredient Notes

• I always use smoked paprika for the pumpkin—it adds a cozy, warm flavor that makes this roasted pumpkin salad feel like fall in every bite.
• Chickpeas are key for that hearty texture; don’t skip them! They soak up the flavors and make the salad filling.
• Feta cheese is non-negotiable here—it balances the sweetness of the pumpkin beautifully.
• Apple cider vinegar in the dressing gives it a little zing that pulls all the flavors together.
• For extra crunch and flair, toss in toasted pumpkin seeds—they’re optional, but I love the texture they add.

Kitchen Equipment Needed

• Baking sheet: For roasting the pumpkin and chickpeas evenly. I love using a rimmed one to avoid spills.
• Mixing bowls: One for tossing the pumpkin and chickpeas, and another for mixing the salad. Large ones make life easier!
• Measuring spoons & cups: To get the spices, oil, and dressing just right. I always keep a set handy.
• Sharp knife: Essential for cutting the pumpkin into uniform cubes. Makes roasting so much easier.
• Cutting board: A sturdy board keeps things safe while chopping. Bonus if it’s easy to clean!
• Small whisk or fork: For mixing the dressing quickly and smoothly.

Instructions

1. Preheat and Prepare

• Preheat your oven to 400°F (200°C). This high heat helps the pumpkin caramelize beautifully.
• Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup so much easier.

Pro tip: Make sure the pumpkin cubes are roughly the same size so they roast evenly.

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2. Season the Pumpkin and Chickpeas

• In a large mixing bowl, combine the pumpkin cubes and chickpeas.
• Drizzle with olive oil, then sprinkle smoked paprika, cumin, salt, and pepper.
• Toss everything together until each piece is coated evenly.

Pro tip: Use your hands for tossing—it’s easier than a spoon and ensures the spices stick to every cube.

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3. Roast to Perfection

• Spread the pumpkin and chickpeas in a single layer on the prepared baking sheet.
• Roast for 25–30 minutes, flipping halfway through, until the pumpkin is tender and slightly caramelized, and the chickpeas are golden.

Pro tip: Don’t overcrowd the pan; this helps everything crisp up instead of steaming.

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4. Prepare the Dressing

• In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
• Taste and adjust seasoning if needed.

Pro tip: Whisk continuously to prevent lumps and create a smooth, well-emulsified dressing.

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5. Assemble the Salad

• In a large salad bowl, add the mixed greens.
• Top with roasted pumpkin and chickpeas while they’re still warm for extra flavor.
• Sprinkle crumbled feta and toasted pumpkin seeds over the top.
• Drizzle with the dressing and gently toss to combine.

Pro tip: Add the dressing gradually to avoid overdressing—start with half, toss, then add more if needed.

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6. Serve and Enjoy

• Serve immediately while the pumpkin is still slightly warm, or chill for a refreshing fall harvest salad option.
• Pair with warm bread or enjoy as a hearty side alongside your favorite comfort food dishes.

Tips and Tricks for Success

• Roast pumpkin evenly by cutting cubes of similar size—no one likes half-burnt, half-raw pieces.
• Don’t skip the chickpeas—they add protein, texture, and make the salad more filling.
• Use high-quality feta for the best flavor; it really makes this pumpkin and feta salad shine.
• Toss pumpkin and chickpeas in oil and spices thoroughly to ensure even roasting.
• Serve the salad warm if possible—roasted pumpkin tastes sweetest when slightly hot.
• Toast pumpkin seeds lightly in a dry pan for an extra crunch and nutty aroma.

Ingredient Substitutions and Variations

• Swap feta for goat cheese or ricotta salata if you prefer a creamier or milder flavor.
• Use kale or baby arugula instead of mixed greens for a heartier fall harvest salad.
• Substitute honey in the dressing with maple syrup or agave for a vegan-friendly option.
• Try butternut squash or sweet potato instead of pumpkin for a slightly different roasted pumpkin salad twist.
• Add a handful of dried cranberries or pomegranate seeds for a sweet-tart burst.
• Mix in roasted red peppers or caramelized onions for extra depth and richness.

Serving Suggestions

• I love serving this roasted pumpkin chickpea and feta salad alongside a warm slice of crusty bread—it balances the sweetness of the pumpkin perfectly.
• Pair it with roasted chicken or turkey for a comforting fall dinner that feels cozy yet fresh.
• Serve it as a hearty lunch on its own, with a side of avocado toast for extra creaminess and satisfaction.
• Add a soft-boiled egg on top for extra protein and a rich, velvety texture.
• Sprinkle a few more toasted pumpkin seeds or a drizzle of balsamic glaze just before serving for a little extra flair and crunch.

Storage and Reheating Instructions

• Store leftover salad in an airtight container in the fridge for up to 3 days.
• Keep the dressing separate until ready to serve to prevent the greens from wilting.
• Reheat roasted pumpkin and chickpeas gently in the oven or microwave before tossing with fresh greens if you prefer it warm.
• For a chilled salad, serve straight from the fridge and toss with dressing just before eating.
• Leftover roasted pumpkin and chickpeas can also be added to grain bowls or wraps for an easy next-day meal.

Frequently Asked Questions

Can I make this salad vegan?

Yes! Simply swap the feta for a vegan cheese or leave it out, and use maple syrup instead of honey in the dressing. You’ll still get all the comforting flavors of a roasted pumpkin salad.

Can I prepare it ahead of time?

Absolutely! Roast the pumpkin and chickpeas in advance and store them separately. Assemble the salad and add the dressing right before serving to keep the greens fresh.

What can I use instead of pumpkin?

Butternut squash, sweet potato, or even kabocha squash all work beautifully as substitutes in this pumpkin and chickpea salad. Each adds a slightly different sweetness and texture.

How do I make the pumpkin extra caramelized?

Toss the pumpkin with a little extra olive oil and make sure the pieces aren’t crowded on the baking sheet. Roast at 400°F and flip halfway for golden edges.

Can I add grains to make it more filling?

Yes! Quinoa, farro, or brown rice pair perfectly with this roasted pumpkin salad and make it a complete meal.

Can I freeze leftover roasted pumpkin and chickpeas?

You can! Freeze in an airtight container for up to 2 months. Thaw and reheat gently before adding to fresh greens.

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Did you try this roasted pumpkin chickpea and feta salad? Let me know in the comments how it turned out—I’d love to hear your tips, tweaks, and favorite ways to enjoy it!