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Pumpkin Chickpea Salad

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A vibrant and nutritious salad featuring chickpeas, roasted pumpkin, and fresh spinach, perfect for autumn gatherings.

Ingredients

Scale
  • 1 can chickpeas, rinsed and drained
  • 2 cups pumpkin cubes, roasted
  • 1 cup feta cheese, crumbled
  • 4 cups fresh baby spinach
  • 1/2 cup pepitas (pumpkin seeds)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup

Instructions

  1. Rinse and drain one can of chickpeas.
  2. Preheat your oven to 400°F (200°C).
  3. Cut pumpkin into bite-sized cubes, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.
  4. Rinse fresh spinach leaves and pat them dry.
  5. Whisk together olive oil, lemon juice, and honey in a small bowl.
  6. Combine chickpeas, roasted pumpkin, spinach, and feta in a large bowl.
  7. Drizzle dressing over and gently toss to combine.
  8. Sprinkle pepitas on top just before serving.
  9. Serve in a large bowl or individual dishes with a drizzle of olive oil if desired.

Notes

Great for meal prep; keep the dressing separate until ready to serve for best freshness.

Nutrition

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

Find it online: https://feastora.com/meal-prep-pumpkin-chickpea-salad-15-minutes/