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Pumpkin Chickpea Salad

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A vibrant and delicious Pumpkin Chickpea Salad that embodies fall’s bounty while packing a nutritious punch, perfect for any occasion.

Ingredients

Scale
  • 1 can chickpeas, rinsed and drained
  • 2 cups pumpkin cubes, roasted
  • 1/2 cup feta cheese, crumbled
  • 2 cups fresh spinach
  • 1/4 cup pepitas, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

Instructions

  1. Preheat your oven to 425°F (220°C). Cut your pumpkin into cubes (about 1-inch in size). Toss those beauties with olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 20-25 minutes until fork-tender and slightly caramelized.
  2. Prepare the chickpeas: If you’re using canned chickpeas, rinse and drain them well. In a pan, heat a drizzle of olive oil, add your chickpeas, and season with garlic powder, cumin, salt, and pepper. Sauté for about 5-7 minutes until they’re warmed and fragrant.
  3. Add a generous handful of fresh spinach to a large bowl. Toss it with a splash of lemon juice and a pinch of salt to help wilt the leaves slightly.
  4. Combine the roasted pumpkin cubes and sautéed chickpeas into the bowl with the spinach. Crumble the feta cheese on top and sprinkle with pumpkin seeds.
  5. Drizzle with olive oil and the remaining lemon juice. Toss everything lightly to combine, being careful not to break the feta too much.

Notes

This salad shines on its own but pairs well with grilled chicken or shrimp. Great for meal prep!

Nutrition

Keywords: Pumpkin, Chickpeas, Salad, Fall Recipe, Healthy Salad, Vegetarian

Find it online: https://flavorsbyclara.com/pumpkin-chickpea-salad/