Pumpkin Chickpea Salad
A vibrant and nutritious fall-inspired salad featuring roasted pumpkin, chickpeas, feta, and fresh spinach, topped with crunchy pepitas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups pumpkin cubes (fresh or canned)
- 1/2 cup feta cheese, crumbled
- 4 cups fresh spinach
- 1/4 cup pepitas
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon honey
- Salt and pepper, to taste
- A pinch of cinnamon (for roasting the pumpkin)
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the pumpkin into bite-sized cubes and toss with olive oil, salt, and cinnamon.
- Spread pumpkin cubes on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
- Heat a medium saucepan over medium heat and add olive oil and chickpeas. Sauté for 5-7 minutes.
- Mix the spinach, roasted pumpkin, chickpeas, feta, and pepitas in a large mixing bowl.
- Whisk together olive oil, vinegar, honey, salt, and pepper for the dressing.
- Pour the dressing over the salad and mix gently.
- Serve the salad in bowls, garnishing with extra pepitas and feta.
Notes
For added variety, consider mixing in grilled chicken, quinoa, or your favorite herbs. This salad is also meal-prep friendly; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin salad, chickpea salad, fall recipes, healthy salad, vegetarian recipes