Roasted Pumpkin, Chickpea and Feta Salad
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.
Equipment
- Baking Sheet
- Mixing Bowls
- Measuring spoons & cups
- Sharp Knife
- Cutting board
- Small whisk or fork
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approximate)
- Calories: 320
- Protein: 11g
- Carbohydrates: 32g
- Fiber: 8g
- Fat: 16g
- Saturated Fat: 5g
- Sugar: 8g
- Sodium: 420mg