Roasted Pumpkin Chickpea Salad
This vibrant roasted pumpkin chickpea salad brings together caramelized fall veggies with crispy chickpeas, fresh greens, and a zesty dressing. You'll love it for lunch or dinner.
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.