Roasted Pumpkin Chickpeas Salad (Printer-Friendly)
Savory mix of roasted pumpkin, chickpeas, greens, and feta with a Mediterranean balsamic dressing.
# List of Ingredients:
→ Roasted Pumpkin
01 -
6-8 cups peeled and diced sugar pumpkin
02 -
2 tablespoons olive oil
03 -
2 teaspoons garlic powder
04 -
2 teaspoons smoked paprika
05 -
¼ teaspoon kosher salt
06 -
¼ teaspoon black pepper
→ Salad and Dressing
07 -
1 (15 oz) can chickpeas, drained and rinsed
08 -
4 heaping cups mixed leafy greens (kale, arugula, or spinach)
09 -
½ cup feta cheese crumbles
10 -
¼ cup olive oil
11 -
2 tablespoons balsamic vinegar
12 -
1 tablespoon Dijon mustard
13 -
2 cloves garlic, minced
14 -
¼ teaspoon Italian seasoning
15 -
¼ teaspoon kosher salt
16 -
¼ teaspoon black pepper
# Preparation Steps:
01 -
Preheat the oven to 400°F (204°C). Place peeled and diced pumpkin on a large baking sheet.
02 -
Drizzle 2 tablespoons olive oil over the pumpkin. Sprinkle garlic powder, smoked paprika, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss evenly to coat all pieces.
03 -
Roast in the preheated oven for 22-24 minutes until pumpkin is tender and can be easily pierced with a fork. Remove and let cool.
04 -
While pumpkin roasts, whisk together ¼ cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified.
05 -
In a large bowl, combine cooled roasted pumpkin, drained chickpeas, and leafy greens.
06 -
Pour the balsamic dressing over the pumpkin mixture and toss gently until ingredients are evenly coated.
07 -
Transfer salad to a serving dish and sprinkle feta cheese crumbles evenly on top.
# Additional Suggestions:
01 -
Use smaller sugar or pie pumpkins for best texture and flavor. Greens will wilt once tossed with dressing.