Description
This vibrant roasted pumpkin chickpea salad combines sweet, tender pumpkin with crunchy chickpeas for a nourishing dish perfect for cozy gatherings or quick weeknight meals.
Ingredients
Scale
- 1 small sugar pumpkin (about 2 cups cubed)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil (divided)
- 1 tbsp pure maple syrup
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups fresh greens (spinach or arugula)
- 1/3 cup crumbled feta cheese (optional)
- 1/4 cup pomegranate seeds
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Slice the pumpkin in half, scoop out the seeds, and cut it into 1-inch cubes.
- 3. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, cumin, and paprika. Toss to coat evenly.
- 4. Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper.
- 5. Roast for about 25-30 minutes or until golden brown and tender.
- 6. While the pumpkin roasts, toss the rinsed chickpeas in a bowl with the remaining tablespoon of olive oil, maple syrup, salt, and pepper.
- 7. After removing the pumpkin from the oven, combine it in a large bowl with the roasted chickpeas and fresh greens.
- 8. If desired, add crumbled feta cheese and pomegranate seeds.
- 9. Toss gently to combine and serve immediately or chill for enhanced flavor.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 290
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute pumpkin with sweet potatoes or butternut squash if preferred. Add nuts for extra crunch or dried cranberries for a touch of tartness. For a vegan option, omit feta cheese.