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Pumpkin Chickpea Salad

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A vibrant Pumpkin Chickpea Salad packed with flavor and nutrients, perfect for any occasion.

Ingredients

Scale
  • 1 can (1.5 cups cooked) Chickpeas
  • 2 cups Pumpkin cubes (fresh or roasted)
  • 1 cup Feta cheese (crumbled)
  • 3 cups Spinach (fresh, roughly chopped)
  • 1/2 cup Pepitas (toasted)

Instructions

  1. Roast Your Pumpkin: Preheat your oven to 400°F (200°C). Cut your pumpkin into 1-inch cubes and toss them with a drizzle of olive oil, salt, and a sprinkle of cinnamon. Spread them evenly on a baking sheet. Roast for 20-25 minutes, or until tender and golden brown. Don’t forget to flip them halfway for an even roast.
  2. Prepare the Chickpeas: If using canned chickpeas, drain and rinse them well to remove excess sodium and stickiness. If you cooked from dry, make sure they’re tender but not mushy. Toss them in the same spice mix you used for the pumpkin for extra flavor!
  3. Toast the Pepitas: In a small skillet over medium heat, add your pepitas and toast them for about 3-5 minutes, stirring frequently until they’re golden and fragrant.
  4. Combine the Ingredients: In a large bowl, combine the roasted pumpkin, chickpeas, fresh spinach, and crumbled feta. Gently toss to mix, being careful to keep the pumpkin cubes intact.
  5. Dress It Up: Drizzle your favorite vinaigrette over the salad (a simple olive oil and lemon juice mix works wonders). Toss once more to ensure everything is nicely dressed and flavors mingle.
  6. Finish with Pepitas: Finally, sprinkle the toasted pepitas over the top. Serve fresh, or let it chill for 30 minutes to let those flavors develop!

Notes

Keep the dressing separate if preparing ahead of time to avoid soggy greens. Experiment with different herbs and spices to make it your own.

Nutrition

Keywords: pumpkin salad, chickpea salad, vegetarian recipes, healthy salad

Find it online: https://savoryaddict.com/minute-autumn-pumpkin-chickpea-salad-meal-prep/