Description
Roasted Pumpkin Chickpea Salad combines savory roasted pumpkin and protein-rich chickpeas, offering a warm and satisfying dish perfect for autumn gatherings.
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Optional: 1/2 cup crumbled feta cheese
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C).
- Prepare the Pumpkin: Cube the fresh pumpkin and toss it in a bowl with olive oil, maple syrup, cinnamon, cumin, paprika, salt, and pepper until evenly coated.
- Roast the Pumpkin: Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper. Roast for 20-25 minutes until tender and golden brown.
- Mix It Up: In a separate bowl, combine the drained chickpeas and fresh spinach or kale. Add any desired toppings like feta cheese.
- Bring It All Together: Once the roasted pumpkin has cooled slightly, add it to the bowl with chickpeas and greens. Drizzle with additional olive oil if desired and toss gently.
- Serve It Up: Plate your Roasted Pumpkin Chickpea Salad warm or allow it to cool for an excellent lunch option.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 300
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Swap pumpkin for sweet potatoes or beets for variety. Experiment with spices like smoked paprika for added depth of flavor. To brighten up your salad, add fresh herbs such as parsley or cilantro.