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.
Vegan
Spiced Pumpkin & Chickpea Salad
This vibrant Spiced Pumpkin and Chickpea Salad combines roasted pumpkin cubes with tender chickpeas, tossed in a medley of aromatic spices.
About this recipe
Method
15 min prep · 30 min cook
Preheat oven to 200°C (400°F).
In a large bowl, combine pumpkin pieces, chickpeas, olive oil, cinnamon, cumin, nutmeg, chili powder, salt, and pepper. Toss to coat evenly.
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.
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.
In a small bowl, whisk together balsamic vinegar and maple syrup for the dressing.
Sprinkle toasted pumpkin seeds over the salad before serving. Serve warm or at room temperature.
Courses: Dinner, Lunch
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