Pumpkin Chickpea Salad
A delightful autumn salad featuring pumpkin, chickpeas, feta cheese, and spinach, bringing warmth and flavor to your table.
- 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, rinsed and drained
- 2 cups pumpkin cubes (fresh roasted or canned)
- 1/2 cup feta cheese, crumbled
- 2 cups fresh spinach
- 1/4 cup pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional spices: smoked paprika or cumin
Instructions
- Prep your ingredients: Wash and chop the fresh produce, cube the pumpkin, and rinse chickpeas.
- Roast the pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Prepare the chickpeas: Sauté chickpeas in a skillet over medium heat for about 5-7 minutes until slightly golden, adding spices as desired.
- Combine and mix: In a large bowl, combine roasted pumpkin, sautéed chickpeas, spinach, and feta.
- Dress it up: Drizzle with your favorite dressing and toss to coat.
- Top it off: Sprinkle pepitas over the salad.
Notes
This salad can be made ahead of time. Keep the dressing separate until serving for optimal freshness.
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: 12g
- Cholesterol: 30mg
Keywords: pumpkin salad, chickpea salad, autumn recipes, healthy salads