Roasted Pumpkin Chickpeas Salad

This Roasted Pumpkin Chickpea Salad captures the essence of autumn with its blend of sweet roasted pumpkin, savory chickpeas, and a bright Mediterranean balsamic dressing. It's a versatile salad that works beautifully as a side dish for fall dinners or a light main when paired with grains. The feta cheese adds a tangy contrast that lifts the flavors, making it perfect for family gatherings or holiday tables.

I first made this salad during a chilly October weekend, and it’s since become a family favorite. My kids love the roasted pumpkin and feta combination, and the chickpeas give it a proper boost of protein.

Ingredients

• Sugar pumpkin: peeled and diced for a sweet, earthy base choose smaller pie pumpkins for best flavor and texture
• Olive oil: split between roasting and dressing adds richness and helps develop caramelization
• Garlic powder and smoked paprika: bring warmth and depth fresh paprika from Spain if available makes a difference
• Kosher salt and pepper: to brighten and balance the flavors
• Canned chickpeas: rinsed for convenience and protein
• Leafy greens: such as kale, arugula, or spinach add freshness and a nutrient packed bite
• Feta cheese: crumbles for a creamy, tangy finish
• Balsamic vinegar and Dijon mustard: combine in the dressing for acidity and complexity
• Fresh garlic: minced neat for punch and aroma
• Italian seasoning: to tie the flavors together with herbaceous notes

Instructions

Roast the Pumpkin:

Preheat your oven to 400 degrees Fahrenheit. Place 6 to 8 cups of peeled and diced sugar pumpkin on a large baking sheet in an even layer. Drizzle with 2 tablespoons of olive oil and toss gently to coat every piece. Sprinkle 2 teaspoons garlic powder, 2 teaspoons smoked paprika, and a quarter teaspoon each kosher salt and pepper evenly over the pumpkin. Toss again so all the pieces are evenly seasoned. Roast in the oven for 22 to 24 minutes until the pumpkin is tender and easily pierced with a fork but still holds its shape. Remove from oven and let cool to room temperature.

Make the Balsamic Dressing:

While your pumpkin roasts, mince 2 cloves of garlic finely. In a small bowl, whisk together 1⁄4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, the minced garlic, and 1⁄4 teaspoon each of Italian seasoning, kosher salt, and pepper until smooth and emulsified. Set aside.

Assemble the Salad:

Drain and rinse a 15ounce can of chickpeas. In a large mixing bowl, combine the cooled roasted pumpkin, chickpeas, and 4 heaping cups of mixed leafy greens. Pour the balsamic dressing over the salad ingredients and toss gently until everything is coated evenly. Transfer to a serving platter or bowl and sprinkle 1⁄2 cup feta cheese crumbles over the top. The warmth of the pumpkin will mildly wilt the greens, softening them just enough.

I love the combination of roasted pumpkin with feta cheese which adds the perfect contrast in texture and flavor. Every time I serve this at a family holiday, the salad disappears fast. It feels like a dish that honors the season without relying on heavy or overly sweet ingredients.

Storage Tips

Store any leftovers in an airtight container but keep in mind the salad is best eaten within one to two days. The greens will wilt over time as they soak up the dressing. If you want to extend shelf life, keep roasted pumpkin and chickpeas separate from the greens and dress right before serving.

Ingredient Substitutions

Feel free to swap butternut squash or any winter squash for the pumpkin for a slightly different flavor and texture. Use any greens you prefer such as curly kale, Swiss chard, or even baby spinach depending on your taste. Cheese options are versatile – blue cheese, goat cheese, or ParmigianoReggiano work well too. Add toasted nuts like walnuts or almonds for crunch or sprinkle roasted pumpkin seeds to add a nutty finish.

Serving Suggestions

Serve this salad on its own for a light and filling meal. Try it over cooked quinoa, wild rice, or brown rice to make it more substantial. Pairs beautifully alongside roasted chicken, turkey, or grilled meats for a seasonal dinner spread. I often enjoy it with a warm bowl of soup or alongside a hearty sandwich or panini for lunch.

This salad feels like comfort and celebration all at once. I always find myself making extra roasted pumpkin because I love adding it to other dishes throughout the week.

Common Questions About Recipes

→ What type of pumpkin is best for roasting?

Smaller sugar or pie pumpkins are ideal for roasting due to their tender flesh and sweeter flavor. Larger carving pumpkins tend to be watery and fibrous.

→ Can I substitute butternut squash for pumpkin?

Yes, butternut squash works well as a substitute, offering similar texture and sweetness when roasted.

→ How do you prepare the pumpkin for roasting?

Peel the pumpkin, remove seeds and membranes, cut into even chunks, then season and roast until tender.

→ What greens work best in this salad?

Hearty greens like kale, arugula, spinach, or Swiss chard hold up well and complement the roasted pumpkin and chickpeas.

→ Is the dressing easy to make?

Yes, the balsamic vinaigrette is quick to prepare using olive oil, balsamic vinegar, Dijon mustard, garlic, and seasoning.

→ How long does the salad stay fresh?

Store in an airtight container refrigerated for 1-2 days; greens may wilt over time, so enjoy fresh for best texture.