Roasted Pumpkin Chickpea Salad
Roasted Pumpkin Chickpea Salad is a vibrant and nourishing dish that captures the essence of autumn. This salad features sweet roasted pumpkin, protein-rich chickpeas, and fresh greens, all tossed together to create a colorful and satisfying meal. Perfect as a main dish or a side for gatherings, it’s not only delicious but also packed with nutrients, making it an excellent choice for health-conscious eaters.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups diced fresh pumpkin (about 1 small sugar pumpkin)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 cups fresh spinach or arugula
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced pumpkin with olive oil, maple syrup, cumin, paprika, salt, and pepper until evenly coated. Spread on the baking sheet.
- Roast for 25-30 minutes until tender. Flip halfway through for even cooking.
- In a large bowl, combine roasted pumpkin, chickpeas, and greens. Drizzle with additional olive oil if desired.
- Toss gently until well mixed; adjust seasoning as needed.
- Serve immediately or let it sit for a few minutes to enhance flavors.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added crunch, sprinkle with toasted nuts or seeds before serving. Substitute pumpkin with roasted butternut squash or sweet potatoes for different flavors. To keep leftovers fresh, store in an airtight container without dressing.