Name: Roasted Pumpkin Chickpea Salad with Feta and Lemon Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 pound (460 g) pumpkin, peeled and cut into 1-inch cubes; 1 tbsp olive oil; ½ tbsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 1 15 oz (425 g) can of chickpeas, drained; 1 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 3 cups romaine lettuce, chopped; 1 avocado, sliced; ⅓ cup feta cheese, crumbled; ⅛ cup olive oil; Lemon juice from half a lemon; 2 tbsp maple syrup; 2 garlic cloves, minced; ½ tsp Dijon mustard; ¼ tsp salt; ¼ tsp black pepper

Jump to Recipe

Introduction

This Roasted Pumpkin Chickpea Salad is a delicious blend of tender, caramelized pumpkin and crunchy spiced chickpeas, perfect for a nutritious lunch or light dinner. Tossed with fresh romaine, creamy avocado, and a tangy maple-lemon dressing, it’s a satisfying dish full of texture and flavor.

A fresh salad on a white plate with a red rim, placed on a wooden board over a white marbled surface. The bottom layer has dark green leafy lettuce. On top, there are golden brown roasted chickpeas and bright orange roasted butternut squash cubes, both sprinkled across the salad, adding a crunchy texture. Thick slices of creamy green avocado are layered over the vegetables, some topped with crumbled white feta cheese, giving a soft contrast to the crunchy elements. The colors are vibrant with green, orange, and white making a fresh and inviting dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (460 g) pumpkin, peeled and cut into 1-inch cubes
2 tbsp olive oil, divided
½ tbsp Italian seasoning
1 tsp salt, divided
½ tsp black pepper, divided
1 15 oz (425 g) can of chickpeas, drained
1 tsp paprika
1 tsp garlic powder
3 cups romaine lettuce, chopped
1 avocado, sliced
⅓ cup feta cheese, crumbled
⅛ cup olive oil
Lemon juice from half a lemon
2 tbsp maple syrup
2 garlic cloves, minced
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C) and prepare two baking sheets.
Step 2: On the first baking sheet, toss pumpkin cubes with 1 tablespoon olive oil, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread in a single layer.
Step 3: On the second baking sheet, mix drained chickpeas with 1 tablespoon olive oil, paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them out evenly.
Step 4: Bake both sheets for 15-20 minutes. Roast pumpkin until soft and caramelized, and bake chickpeas until dried and crunchy. You can remove pumpkin earlier if needed and cook chickpeas a few minutes longer. Let cool slightly after baking.
Step 5: In a jar, combine olive oil, lemon juice, maple syrup, minced garlic, Dijon mustard, salt, and pepper. Close the lid and shake well to emulsify the dressing.
Step 6: Arrange chopped romaine lettuce on a large plate, top with roasted pumpkin cubes, then add avocado slices and crunchy chickpeas.
Step 7: Sprinkle with crumbled feta cheese and drizzle the dressing over the salad before serving.

Tips & Variations

Use butternut squash instead of pumpkin for a sweeter flavor.
For extra crunch, try roasting chickpeas longer or adding a pinch of cumin.
Add toasted pumpkin seeds or walnuts for more texture and nuttiness.
Swap feta for goat cheese or omit for a dairy-free option.
Use fresh herbs like parsley or cilantro for added brightness.

Storage

Store leftover roasted pumpkin and chickpeas separately from the salad greens in airtight containers in the refrigerator for up to 3 days. Keep dressing refrigerated as well. Reheat pumpkin and chickpeas in the oven for best texture. Assemble salad just before serving to keep lettuce crisp.

How to Serve

A white plate with a red rim holds a colorful salad. The bottom layer is fresh, green lettuce leaves spread across the plate. On top of that are chunks of orange roasted butternut squash and golden-brown roasted chickpeas scattered evenly. Several slices of light green avocado are placed on the salad, slightly overlapping the squash and chickpeas. White crumbles of feta cheese are sprinkled throughout, adding texture and contrast to the vibrant colors. The plate is set on a round wooden board, with a white marbled surface underneath. Around the plate, there is a small white bowl of additional feta cheese chunks, a decorative white bowl with roasted chickpeas, a partially visible brown ceramic bowl holding a lemon, and a striped beige cloth on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

It’s best to use fresh pumpkin cut into cubes for roasting, as canned pumpkin is pureed and won’t provide the same texture or caramelization.

How do I keep the chickpeas crunchy?

Make sure to dry the chickpeas well before roasting and spread them in a single layer. Roast until they are golden and crispy, and avoid overcrowding the pan to allow proper drying.