Roasted pumpkin chickpea salad recipe
Elevate your salad game with this vibrant and wholesome Roasted Pumpkin and Chickpea Salad recipe. Bursting with colors, flavors, and nutritious goodness, it's a feast for your senses and a treat for your health.
In this recipe, tender chunks of pumpkin and crispy roasted chickpeas are seasoned with a medley of spices, adding warmth and depth to every bite. They mingle with a bed of fresh mixed greens, sweet cherry tomatoes, and the subtle bite of red onion. Optional crumbled feta cheese adds a creamy contrast.
To tie it all together, a drizzle of balsamic vinaigrette dressing infuses a tangy, sweet note that elevates the salad to culinary perfection.
Whether as a satisfying meal or a vibrant side dish, this Roasted Pumpkin and Chickpea Salad will tantalize your taste buds while nourishing your body with essential nutrients. Embrace the colors of the season and savor the healthful delight of this flavorful creation.
Ingredients:
- 2 cups diced pumpkin (1-inch cubes)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups mixed salad greens (e.g., spinach, arugula, or kale)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons balsamic vinaigrette dressing
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the diced pumpkin, chickpeas, olive oil, ground cumin, smoked paprika, salt, and pepper. Toss until the pumpkin and chickpeas are well coated with the spices and oil.
3. Spread the pumpkin and chickpea mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until the pumpkin is tender and slightly caramelized. Make sure to stir them halfway through for even roasting.
4. While the pumpkin and chickpeas are roasting, prepare the salad. In a large salad bowl, arrange the mixed greens, cherry tomatoes, and red onion.
5. Once the pumpkin and chickpeas are done roasting, let them cool slightly.
6. Add the roasted pumpkin and chickpeas to the salad bowl with the greens.
7. If desired, sprinkle crumbled feta cheese over the top.
8. Drizzle the balsamic vinaigrette dressing over the salad.
9. Toss everything gently to combine all the flavors.
10. Serve immediately as a healthy and satisfying meal or side dish.
This roasted pumpkin and chickpea salad is not only nutritious but also bursting with flavor and textures. Enjoy!
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