Roasted Pumpkin Chickpea Salad with Feta and Lemon Dressing Recipe
A vibrant and healthy Roasted Pumpkin Chickpea Salad combining caramelized pumpkin cubes and crunchy spiced chickpeas with fresh romaine, creamy avocado, and tangy feta cheese, all tossed in a zesty lemon-maple dressing. Perfect as a nutritious lunch or light dinner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Pumpkin
- 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
Roasted Chickpeas
- 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
Salad Base
- 3 cups romaine lettuce, chopped
- 1 avocado, sliced
- ⅓ cup feta cheese, crumbled
Dressing
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare two baking sheets for roasting pumpkin and chickpeas separately.
- Prepare Pumpkin: Place cubed pumpkin on the first baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle ½ tablespoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss well to evenly coat and spread the pumpkin cubes in a single layer.
- Prepare Chickpeas: On the second baking sheet, add drained chickpeas, 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat chickpeas evenly with the spices and oil and spread them out in a single layer.
- Roast Pumpkin and Chickpeas: Place both baking sheets in the preheated oven and roast for 15-20 minutes. Roast the pumpkin until soft and caramelized, and the chickpeas until dried and crunchy. You may remove the pumpkin earlier if ready and continue roasting chickpeas a few minutes longer if needed. Let both cool slightly after roasting.
- Make Dressing: Combine olive oil, lemon juice, maple syrup, minced garlic, Dijon mustard, salt, and black pepper in a jar. Secure the lid and shake vigorously to emulsify and blend all ingredients well.
- Assemble Salad: Spread chopped romaine lettuce on a large plate. Arrange the roasted pumpkin cubes evenly on top, then add sliced avocado and sprinkle the crunchy chickpeas over the salad.
- Add Feta and Dressing: Sprinkle crumbled feta cheese over the salad and drizzle the prepared dressing generously on top before serving.
Notes
- For extra crunch, roast chickpeas until crisp but be careful not to burn them.
- You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme if desired.
- Maple syrup in the dressing adds a subtle sweetness that balances the tangy lemon and the spicy roasted chickpeas.
- This salad can be served warm or at room temperature.
- Leftovers should be kept separate for best texture; store roasted veggies and dressing separately and combine before eating.
Keywords: roasted pumpkin salad, chickpea salad, healthy salad, Mediterranean salad, vegetarian salad, roasted vegetables
