Pumpkin And Chickpea Salad
If you’re on the lookout for a vibrant, hearty, and nourishing salad, this Pumpkin and Chickpea Salad is a must-try. With its warm roasted pumpkin, nutty chickpeas, and a zingy dressing, it’s the perfect blend of comfort and freshness. Whether you’re enjoying it as a light lunch, a side dish, or a potluck star, this salad brings nutrition and flavor to every bite.
Why You’ll Love This Salad
- Rich in Plant-Based Protein: Chickpeas add a healthy dose of protein and fiber, making this salad filling and satisfying.
- Perfectly Roasted Pumpkin: Sweet and tender pumpkin chunks caramelize beautifully in the oven, adding depth and warmth.
- Easy to Customize: Add leafy greens, nuts, cheese, or grains to suit your taste.
- Meal-Prep Friendly: This salad stores well and tastes great even after a day or two in the fridge.
Ingredients
For the Salad:
- 2 cups pumpkin, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley or cilantro
- 2 tablespoons pumpkin seeds or sunflower seeds (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Instructions
- Roast the Pumpkin and Chickpeas
Preheat your oven to 400°F (200°C).
On a baking tray, toss pumpkin cubes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper.
Spread out evenly and roast for 25–30 minutes, or until pumpkin is tender and edges are caramelized. Let cool slightly. - Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth. - Assemble the Salad
In a large bowl, combine the roasted pumpkin and chickpeas with sliced red onion and herbs. Drizzle the dressing over the top and toss gently to coat. - Add Crunch (Optional)
Sprinkle pumpkin seeds or sunflower seeds on top just before serving for added texture and nutrition.
Serving Suggestions
- Serve warm or cold as a standalone meal or alongside grilled meat or crusty bread.
- Add a handful of arugula, baby spinach, or cooked quinoa for an extra boost of greens and grains.
- Top with feta cheese or crumbled goat cheese for a creamy contrast.
Nutritional Benefits
This salad is:
- High in fiber from pumpkin and chickpeas
- Rich in vitamins A and C from pumpkin
- Packed with antioxidants and heart-healthy fats from olive oil and seeds
Pumpkin and Chickpea Salad is a delicious way to celebrate seasonal produce while nourishing your body. It’s colorful, wholesome, and easy to make—perfect for any time of year, but especially comforting during fall or cooler months.
Let this dish become a staple in your weekly rotation—you won’t regret it!
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