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Overhead view of roasted pumpkin chickpea salad with arugula, crumbled feta and yogurt tahini dressing on a white oval serving platter.
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Pumpkin Chickpea Feta Salad

This roasted pumpkin chickpea salad combines sweet and spicy roasted pumpkin, smoky chickpeas and creamy feta, finished with a delicious yogurt tahini dressing. Serve it warm or at room temperature for an easy lunch, side dish or light dinner.
Course Dinner, Lunch
Cuisine American, International Cuisine
Diet Gluten Free
Servings 4
Calories 156kcal
Author Kate Hahnel

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

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.

Notes

Roasting tip: You can roast the pumpkin and chickpeas on the same baking tray, as I did. Just make sure to spread them out in a single layer without overcrowding the tray so they roast evenly.
Nutritional information excludes calories from the salad dressing.
 

Nutrition

Calories: 156kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 445mg | Potassium: 573mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13223IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 2mg