Roast Chickpea, Pumpkin and Feta Salad - This salad is one of our favourite Autumn or Fall Salads. It is made with ingredients that I love and is simple to make. This is a hearty Salad that is warming and absolutely delicious! The Salad can be eaten warm or cold but my preference is always warm!
Ingredients in Pumpkin, Feta, Chickpea Salad
Here is what you will need to make this simple recipe. The full recipe with ingredient quantities can be found in the recipe card at the bottom of the page:
Pumpkin - I use Acorn or Delicate Pumpkin, but any pumpkin or squash will work well. You can use butternut Squash or Sweet Potato.
Red Onion - These compliment the Pumpkin but can be skipped.
Garlic - Crushed or Minced.
Chickpeas - We add these to the tray for the last 10 minutes of cooking so they get crispy.
Spices - Smoked Paprika, Cayenne Pepper, Cumin Powder
Feta - We add a sprinkling of Feta because it lifts the flavour and adds some tang.
Salt and Pepper - used in the Dressing and to cook the Pumpkin.
Oil - To help the marinade cling to the Pumpkin.
Dressing
Olive Oil, Lemon, Tahini, Garlic, Water
How to make Roast Pumpkin Salad
Peel the Pumpkin. Scoop out the seeds and chop it into cubes.
Combine the Pumpkin, Onion, Garlic, Smoked Paprika, Cayenne Pepper, Cumin Powder, Olive Oil, and a pinch of Salt and Pepper in a large bowl.
Toss the Pumpkin pieces in the marinade until evenly coated.
Place on to a baking tray and bake at 200 C/Gas Mark 6/400 F for 20 minutes.
Add the Chickpeas and mix everything together on the baking tray carefully with a wooden spoon.
Remove from the oven and set aside to cool.
Meanwhile, make the Tahini and Garlic dressing:
Whisk together the Garlic, Lemon Juice, Tahini together in a small bowl.
Add some Water to loosen the mixture.
Season and taste.
Assemble the Salad by adding the Pumpkin, Onion, Chickpeas to a mixing bowl or platter.
Drizzle over the dressing and toss together. You can serve it alongside the Salad if you prefer too.
Sprinkle over the Feta.
How to store
Store leftovers in an airtight container in the fridge for up to 2 days. It is best stored minus the dressing so if you anticipate leftovers, I would suggest serving the dressing to the side.
Tips for making this pumpkin salad perfectly
Cut into uniform sized cubes
Cut the Pumpkin into similar sized cubes to ensure even cooking.
Use other Veg
Squash or Sweet Potato work best.
More Autumn Recipes:
Roast Chicken and Butternut Squash Traybake
Roast Sri Lankan Pumpkin Curry with Coconut
Moong Masoor Daal - Split Yellow Mung and Red Daal
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Roast Chickpea, Pumpkin and Feta Salad
Ingredients
Squash and Chickpeas
- 1 Small Pumpkin Cut into cubes
- 1 Red Onion Cut into slices
- 2 tablespoon Olive Oil
- 2 cloves Garlic Minced or Crushed
- ½ teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Cumin Powder
- Salt and Pepper
- 400 g Chickpeas From a tin, drained
Dressing
- 2 tablespoon Olive Oil
- 3 ½ tablespoon Lemon Juice
- 1 Garlic Clove Crushed
- 3 ½ tablespoon Tahini
- 1 - 2 tablespoon Water
- 1 Lemon Juiced
Other
- 50 g Feta Crumbled
Instructions
- Peel the Pumpkin. Scoop out the seeds and chop it into cubes.
- Combine the Pumpkin, Onion, Olive Oil, Garlic, Smoked Paprika, Cayenne Pepper, Cumin Powder, and a pinch of Salt and Pepper in a large bowl.
- Toss the Pumpkin pieces in the marinade until evenly coated.
- Place on to a baking tray and bake at 200 C/Gas Mark 6/400 F for 20 minutes.
- Add the drained Chickpeas to the tin and mix everything together carefully. Cook for a further 10 minutes. Remove from the oven and set aside to cool.
- Meanwhile, make the Tahini and Garlic dressing. Whisk together the Garlic, Lemon Juice, Tahini together in a small bowl. Add some Water to loosen the mixture. Season and taste.
- Assemble the Salad by adding the Pumpkin, Onion, Chickpeas to a mixing bowl or platter.
- Drizzle over the dressing and toss together. You can serve it alongside the Salad if you prefer too.
- Sprinkle over the Feta and Enjoy!
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