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Home » Lunch

Published: Oct 24, 2017. Post Updated: Nov 7, 2024

Home » Lunch

Roast Chickpea, Pumpkin and Feta Salad

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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!

Pumpkin Salad in a bowl

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.

Pumpkin and Onion in oven tray

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.

Pumpkin and marinade on tray

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.

Pumpkin Salad in a bowl

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:

Pumpkin Spice Latte Cake

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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Pumpkin Salad in bowl

Pumpkin Salad in a bowl

Roast Chickpea, Pumpkin and Feta Salad

Safira
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Lunch, Sides
Cuisine british, Middle Eastern
Servings 4
Calories 421 kcal

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!

Notes

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.

Nutrition

Calories: 421kcalCarbohydrates: 35gProtein: 14gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 157mgPotassium: 438mgFiber: 9gSugar: 6gVitamin A: 324IUVitamin C: 10mgCalcium: 144mgIron: 4mg
Keyword Autumn Pumpkin salad, Pumpkin salad, Roast Pumpkin salad
Tried this recipe?Let us know how it was!

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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