Pumpkin Chickpea Salad
A vibrant and nutritious salad combining roasted pumpkin, chickpeas, feta cheese, fresh spinach, and crunchy pepitas, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 can Chickpeas, rinsed
- 2 cups Fresh Pumpkin, cubed
- 1 cup Feta Cheese, crumbled
- 2 cups Fresh Spinach
- 1/2 cup Pepitas, toasted
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube your pumpkin into bite-sized pieces and drizzle with olive oil, salt, and pepper.
- Spread the pumpkin cubes on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
- Rinse the canned chickpeas under cold water.
- Roast the chickpeas for about 15-20 minutes until crispy if desired.
- Add fresh spinach to a large bowl.
- Cool the roasted pumpkin slightly before adding to the bowl.
- Incorporate roasted chickpeas and pepitas into the mix.
- Crumble feta cheese over the top.
- Drizzle with olive oil and lemon juice, and toss gently to combine.
- Let the salad sit for at least 10-15 minutes to meld flavors.
Notes
This salad can be made ahead of time; dress just before serving to keep the greens fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pumpkin, chickpeas, salad, vegetarian, healthy