Roasted Pumpkin Chickpeas Salad (Printer-Friendly Version)
Delight in roasted pumpkin, chickpeas, feta, and greens tossed in a bright Mediterranean balsamic dressing.
# What You'll Need:
→ Roasted Pumpkin
01 -
6 to 8 cups peeled and diced sugar pumpkin (approximately 720 to 960 grams)
02 -
2 tablespoons olive oil
03 -
2 teaspoons garlic powder
04 -
2 teaspoons smoked paprika
05 -
1/4 teaspoon kosher salt
06 -
1/4 teaspoon ground black pepper
→ Salad Base
07 -
1 (15-ounce) can chickpeas, drained and rinsed
08 -
4 heaping cups mixed leafy greens (such as kale, arugula, or spinach) (approximately 120 grams)
→ Balsamic Dressing
09 -
1/4 cup olive oil
10 -
2 tablespoons balsamic vinegar
11 -
1 tablespoon Dijon mustard
12 -
2 cloves garlic, minced
13 -
1/4 teaspoon Italian seasoning
14 -
1/4 teaspoon kosher salt
15 -
1/4 teaspoon ground black pepper
→ Topping
16 -
1/2 cup feta cheese crumbles (approximately 75 grams)
# Steps to Follow:
01 -
Preheat oven to 400°F (205°C). Peel and dice the sugar pumpkin into 1-inch chunks.
02 -
Place diced pumpkin on a large baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with garlic powder, smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to evenly coat. Roast for 22 to 24 minutes until tender when pierced with a fork, then remove from oven and allow to cool.
03 -
While pumpkin is roasting, mince garlic cloves. In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, Italian seasoning, kosher salt, and black pepper until thoroughly combined.
04 -
In a large bowl, combine cooled roasted pumpkin, drained chickpeas, and mixed leafy greens.
05 -
Pour balsamic dressing over salad ingredients and toss gently until all components are evenly coated and greens begin to wilt.
06 -
Transfer salad to a serving bowl or platter and sprinkle crumbled feta evenly over the top. Serve immediately.
# Additional Tips:
01 -
For even roasting, ensure pumpkin pieces are cut uniformly. Use smaller sugar pumpkins for best texture and flavor. This salad is ideal served fresh, as greens will wilt over time and it is not recommended for freezing.