• 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 275
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:none
  • Seasons:summer,fall,winter
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

This vibrant Spiced Pumpkin and Chickpea Salad combines roasted pumpkin cubes with tender chickpeas, tossed in a medley of aromatic spices. The salad is topped with fresh herbs and a tangy lemon dressing, creating a refreshing and nutritious dish that’s perfect for any meal. The sweetness of the pumpkin, the earthiness of the chickpeas, and the zing of the lemon dressing come together harmoniously to create a dish that’s as delicious as it is visually appealing. Ideal for a light lunch or as a side dish at dinner, this salad is sure to become a favorite.

Ingredients

  • 1 medium pumpkin, peeled and cut into bite-sized pieces
  • 1 can (400g) chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chili powder
  • Salt and pepper, to taste
  • 4 cups mixed salad greens
  • 1/4 cup pumpkin seeds
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Steps:

  1. Preheat oven to 200°C (400°F).
  2. In a large bowl, combine pumpkin pieces, chickpeas, olive oil, cinnamon, cumin, nutmeg, chili powder, salt, and pepper. Toss to coat evenly.
  3. Spread the pumpkin and chickpea mixture on a baking sheet. Roast for 25-30 minutes, or until the pumpkin is tender and chickpeas are slightly crispy.
  4. While the pumpkin and chickpeas are roasting, toast the pumpkin seeds in a dry pan over medium heat for 3-4 minutes, or until they start to pop. Set aside to cool.
  5. In a small bowl, whisk together balsamic vinegar and maple syrup for the dressing.
  7. Sprinkle toasted pumpkin seeds over the salad before serving. Serve warm or at room temperature.

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