Roasted Pumpkin Chickpea Salad
Roasted Pumpkin Chickpea Salad is a vibrant and nutritious dish that showcases the sweet, caramelized flavors of fresh pumpkin paired with crispy chickpeas. Infused with warm spices and a zesty lemon dressing, this salad is perfect for fall gatherings or as a satisfying meal prep option. Enjoy it warm or chilled, making it a versatile addition to any table. Impress your friends and family with this delightful combination of textures and tastes that are both comforting and healthy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin (cubed)
- 1 can (15 oz) chickpeas (rinsed and drained)
- 2 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss cubed pumpkin with olive oil, maple syrup, cumin, paprika, salt, and pepper until evenly coated. Spread on the baking sheet.
- Roast the pumpkin for 25-30 minutes until tender and caramelized.
- Rinse and drain chickpeas; pat dry. Add them to the baking sheet during the last 10 minutes of roasting for added crunch.
- Combine roasted pumpkin and chickpeas in a large bowl. Squeeze fresh lemon juice over the mix and gently toss.
- Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg