Pumpkin Chickpea Salad
A vibrant and wholesome Pumpkin Chickpea Salad, perfect for autumn and packed with nourishing ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can chickpeas (or about 2 cups cooked)
- 2 cups pumpkin cubes (fresh or canned)
- 1 cup feta cheese (crumbled)
- 4 cups fresh spinach
- ¼ cup roasted pepitas
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
- Optional: pinch of cumin or smoked paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the pumpkin by chopping into bite-sized cubes.
- Roast the pumpkin in the oven for about 20-25 minutes.
- Prepare the chickpeas by draining and rinsing them.
- Mix the spinach and feta cheese in a large salad bowl.
- Combine the roasted pumpkin, chickpeas, and pepitas with the spinach and feta.
- Make the dressing by whisking olive oil, lemon juice, salt, and pepper together.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust the seasoning as needed.
Notes
This salad can be modified with additional veggies or fruits, and it keeps well for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pumpkin, chickpeas, salad, autumn recipe, healthy, vegetarian