Roasted Pumpkin Chickpea Salad
I made this roasted pumpkin chickpea salad for the first time last fall, and honestly? I can’t stop making it.
The sweet pumpkin gets all caramelized and golden in the oven—it’s magic. Add in those crispy chickpeas, and you’ve got this amazing crunch that makes your mouth so happy.
Fresh greens and tangy cheese tie it all together. Whether you’re packing lunches or feeding friends, this roasted pumpkin chickpea salad wins every single time.
What Ingredients Do You Need?
You’ll need a handful of simple things to make this salad come together. Check the recipe card below for the exact amounts—I’ve got everything listed out there for you.
- Pumpkin: Grab fresh pumpkin chunks that roast into golden, sweet bites with a gorgeous fall color.
- Chickpeas: These little legumes get crispy and add protein plus a satisfying crunch to every bite.
- Mixed Greens: Your fresh leafy base keeps things light and gives you tons of nutrition.
- Red Onion: Slice this thin for a little sharp kick that balances the sweet pumpkin perfectly.
- Pumpkin Seeds: Toast these bad boys up for extra crunch and that nutty flavor you’re craving.
- Feta Cheese: This creamy, tangy cheese makes everything taste even better.
How to Make Roasted Pumpkin Chickpea Salad?
Making this salad takes barely any effort, which makes it perfect for busy nights or when you want to impress people without spending hours in the kitchen.
Step 1: Prepare Your Vegetables
Peel your 1 pound pumpkin and chop it into ½-inch pieces. Drain and rinse 1 can (15 oz) chickpeas really well. Then slice up 1 small red onion thinly.
Step 2: Season and Arrange on Baking Sheets
Toss your pumpkin chunks with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Spread them out on your baking sheet so they can get crispy.
Step 3: Roast the Pumpkin and Chickpeas
Put the pumpkin in your 400°F oven for 15 minutes. While that goes, toss your chickpeas with 1 tablespoon olive oil and ½ teaspoon paprika. Then add them to the baking sheet.
Step 4: Continue Roasting Until Crispy
Pop the baking sheet back in the 400°F oven for another 12-15 minutes until those chickpeas are super crunchy and your pumpkin edges turn golden brown.
Step 5: Make Your Dressing
Mix ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper into your small mixing bowl and whisk together.
Step 6: Assemble Your Salad
Put 4 cups mixed greens in your big bowl. Pile on the cooled roasted pumpkin, chickpeas, red onion slices, ¼ cup pumpkin seeds, and ⅓ cup crumbled feta cheese.
Step 7: Dress and Serve
Pour your dressing over everything right before you eat it. Toss it all together gently so you don’t smash anything.
Tips for the Best Pumpkin Chickpea Salad
These tricks help you make this salad taste amazing every single time.
- Give them space: Don’t pack your vegetables close together on the pan—spread them out so they roast instead of steam.
- Dry those chickpeas: Use paper towels to get them super dry before roasting because any moisture stops them from getting crispy.
- Buy fresh greens: Your salad tastes way better when you start with crisp, fresh greens instead of old or wilted ones.
- Toast your own seeds: If you have time, toast your pumpkin seeds yourself for a deeper, richer, nutty flavor that you’ll totally love.
- Dress at the last second: Wait until right before eating to add dressing so your greens stay crisp and nothing gets mushy.
Variations and Substitutions
Want to switch things up? You can easily change ingredients based on what you have at home while keeping all the delicious flavors.
- Different greens: Use spinach, arugula, or kale instead of mixed greens for a whole new taste experience.
- Fresh herbs rock: Throw in cilantro, parsley, or chives to add brightness and freshness to your bowl.
- Try goat cheese: Swap out feta for goat cheese if you want something creamier and a little different.
- Add dried cranberries: Sprinkle these on top for natural sweetness and a chewy texture you’ll enjoy.
- Go creamy: Use tahini dressing instead of vinaigrette if you want your salad creamier and more filling.
Make-Ahead and Storage Tips
You can prep parts of this salad ahead to save time during the week. Roast your pumpkin and chickpeas up to four days early and keep them in airtight containers in your fridge.
You can make your dressing five days ahead, too. Just don’t mix the greens with anything until you’re ready to eat—that’s the trick to keeping everything crispy.
You can put the whole salad together without dressing a few hours before mealtime if you need to. Then dress it right before you dig in.
This recipe is amazing for meal prep because you can portion out your roasted veggies and add fresh greens whenever you want!
Recipe FAQs
What to serve with pumpkin chickpea salad?
Pair it with crusty bread, grilled chicken, roasted tofu, or quinoa to make it a more filling main dish.
Should I peel the pumpkin?
Yes, peel it before cutting into chunks so the flesh roasts evenly. Skin gets tough and doesn’t taste good when roasted with filling.
How do I store leftovers?
Keep your roasted veggies and dressing in separate containers in the fridge for up to four days. Easy!
Can I make this salad vegan?
Totally! Just skip the feta or use vegan cheese instead, and you’re all set.
Can I prep this for the whole week?
Yes! Store roasted stuff separately, then mix with fresh greens and dressing when you’re ready to eat each day.
Roasted Pumpkin Chickpea Salad
Ingredients
For the Salad:
- 1 pound fresh pumpkin peeled and cubed
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups mixed salad greens
- 1 small red onion thinly sliced
- ¼ cup pumpkin seeds
- ⅓ cup crumbled feta cheese
- 3 tablespoons olive oil for roasting
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil for chickpeas
- ½ teaspoon smoked paprika
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- salt and pepper to taste
Instructions
- Prep everything: Peel your 1 pound pumpkin and cut it into ½-inch chunks. Drain and rinse your 1 can chickpeas and pat them dry with paper towels
- Season that pumpkin: Toss your pumpkin pieces with 2 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder on your baking sheet.
- Start roasting: Put your seasoned pumpkin in the 400°F oven for 15 minutes until the edges start turning golden and getting crispy.
- Get chickpeas ready: Mix your chickpeas with 1 tbsp olive oil and ½ tsp smoked paprika on another baking sheet and spread them out.
- Roast together: Stick the chickpeas in the oven with the pumpkin for 12-15 minutes until your chickpeas turn crunchy and your pumpkin gets golden.
- Make the dressing: Whisk together ¼ cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 minced garlic clove in a small mixing bowl.
- Build your salad: Put 4 cups mixed greens in your bowl and top with your cooled roasted pumpkin, chickpeas, 1 sliced red onion, and ¼ cup pumpkin seeds.
- Top and toss: Sprinkle ⅓ cup crumbled feta on top, drizzle your dressing over everything, and toss gently right before ENJOYING!!!
Notes
- Crispy chickpeas trick: Make sure you pat those chickpeas completely dry before roasting—moisture is the enemy of crispiness!
- Switch it up seasonally: During warmer months, use butternut squash or sweet potato instead of pumpkin for that same caramelized sweetness.
- Plan ahead: Make your roasted veggies up to four days early and store them separately in airtight containers in your fridge.
- Make it heartier: Add grilled chicken, baked tofu, or cooked quinoa on top to turn this into a more filling main course meal.
