This spicy roasted pumpkin chickpea salad is one of those salads you will want making on repeat.
The pumpkin is roasted with maple syrup until tender and slightly caramelized, while the chickpeas are seasoned with ground pepper, smoked paprika, and cumin, then roasted until deliciously crisp.
ingredients you will need:-
- Pumpkin: Peeled, deseeded and cut into 3 cm (1.25'' cubes).
- Chickpeas: One 15 oz (400 g) can. Drain and rinse them well, then pat them dry before roasting. This helps them crisp up better.
- Olive oil: For roasting both the pumpkin and chickpeas.
- Maple syrup: Adds a little sweetness and helps the pumpkin caramelize as it roasts.
- Seasonings: Garlic powder, smoked or sweet paprika, chilli powder, cumin, salt, and pepper.
- A handful fresh arugula.
- Feta cheese.
- Yogurt tahini dressing.
How to make pumpkin chickpea salad
Start by preheating the oven to 200°C (400°F) and line a large baking tray with parchment paper.
Roast the pumpkin
Add the pumpkin cubes to a bowl. Drizzle with the olive oil and maple syrup, then season with garlic powder, salt and pepper. Toss until the pumpkin is evenly coated.
Spread the pumpkin in a single layer on the prepared baking tray. Roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized around the edges.
Roast the PUMPKIN AND chickpeas
While the pumpkin is roasting, drain and rinse the chickpeas, then pat them dry with a clean kitchen towel.
Add the chickpeas to a bowl with the olive oil, smoked paprika, chilli powder or chilli flakes, cumin, garlic powder and salt. Toss well to coat.
Spread the chickpeas on a separate baking tray and roast for 25 minutes, shaking the tray halfway through, until golden and slightly crisp.
I roasted my pumpkin and chickpeas on the same tray so feel free to do this, if you have enough space. Just make sure they are spread out in a single layer.
Assemble the salad
Allow the roasted pumpkin and chickpeas to cool slightly.
Arrange the arugula on a serving platter or in a large salad bowl. Top with the roasted pumpkin and chickpeas, then crumble the feta over the top.
Drizzle with the yogurt tahini dressing just before serving, or serve the dressing on the side. Serve warm or at room temperature.
can I use other salad dressings?
Yes. Feel free to use whichever salad dressing you prefer. Some of my favorites include:-
- Lemon Olive Oil Dressing
- Sugarfree Balsamic Dressing
- Pesto Balsamic Dressing
- Avocado Cilantro Lime Dressing
Storage
Store the roasted pumpkin and chickpeas separately from the arugula, feta and tahini dressing.
Keep everything in airtight containers in the fridge for up to 3-4 days. The chickpeas will lose some of their crispiness during storage, but you can crisp them up again in the oven or air fryer before serving.
If you have already assembled the salad, refrigerate it promptly and enjoy it within 1-2 days, as the arugula may wilt and become soggy.
Add the yogurt tahini dressing just before serving to keep the salad fresh and prevent the arugula from becoming soggy.
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also, don't forget to subscribe to our Newsletter for more delicious recipes!
📖 Recipe
Pumpkin Chickpea Feta Salad
Ingredients
For the Roasted Pumpkin
- 600 g pumpkin peeled, deseeded and cut into 3 cm (1.25'' cubes).
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- pepper to taste
For the Roasted Chickpeas
- 1 15 oz (400 g) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon chilli powder or chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt to taste
For the Salad
- a handful of Arugula leaves
- Feta cheese, crumbled
- Tahini yogurt dressing
Instructions
Roast the Pumpkin
- Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.
- Add the pumpkin to a bowl. Drizzle with the olive oil and maple syrup, then season with garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the pumpkin on the prepared baking tray in a single layer. Roast for about 25-30 minutes, turning halfway through, until tender and lightly caramelized around the edges (see notes).
Roast the Chickpeas
- Meanwhile, pat the chickpeas dry with a clean kitchen towel. Add them to a bowl with the olive oil, smoked paprika, chilli powder, cumin, garlic powder and a little salt. Toss well to coat.
- Spread the chickpeas on a separate baking tray, or add them to the oven alongside the pumpkin if you have enough space. Roast for about 20-25 minutes, shaking the tray halfway through, until golden and slightly crisp.
Assemble the Salad
- Allow the roasted pumpkin and chickpeas to cool slightly.
- Arrange the arugula on a serving platter or in a large salad bowl. Add the roasted pumpkin and chickpeas, then crumble the feta over the top.
- Drizzle with the yogurt tahini dressing just before serving, or serve the dressing on the side.
- Serve warm or at room temperature.
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