Roast pumpkin, chickpea & ricotta salad

Delight your taste buds with our Roast Pumpkin, Chickpea & Ricotta Salad! This wholesome recipe features roasted pumpkin and red onions seasoned with ground cumin, tossed with fresh spinach, creamy ricotta, and protein-packed chickpeas. Drizzled with a tangy olive oil and honey vinaigrette, it's a perfect blend of flavors and nutrients for a satisfying meal.

  • 31 May 2025
  • Cook time 25 min
  • Prep time 5 min
  • 4 Servings
  • 9 Ingredients

Roast pumpkin, chickpea & ricotta salad

Roast pumpkin, chickpea & ricotta salad is a delicious and nutritious dish that combines the natural sweetness of roasted pumpkin with the rich creaminess of ricotta cheese. This recipe also features red onions caramelized with a hint of honey, earthy cumin, and the freshness of spinach to create a harmonious blend of flavors. Whether you're looking for a hearty lunch or a light dinner, this salad is both satisfying and simple to prepare.

Ingredients:

6 cups pumpkin
720g
2 red onions
320g
2 tsp ground cumin
6g
2 tbsp olive oil
27g
1 tbsp vinegar
16g
1 tsp honey
3g
3 cups spinach
90g
1/3 can canned chickpeas
130g
3/4 cup ricotta cheese
170g

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
- Peel and cube the pumpkin into bite-sized pieces.
- Slice the red onions.
3. Season and Roast the Vegetables:
- Place the cubed pumpkin and sliced red onions on a large baking sheet.
- Sprinkle the ground cumin over the vegetables.
- Drizzle 1 tablespoon of olive oil over the vegetables. Toss to ensure everything is well-coated.
- Spread the vegetables out in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and caramelized, stirring halfway through the cooking time.
4. Prepare the Dressing:
- In a small bowl, combine the remaining 1 tablespoon of olive oil, 1 tablespoon of vinegar, and 1 teaspoon of honey. Whisk together until well combined.
5. Assemble the Salad:
- In a large serving bowl, place the fresh spinach.
- Add the roasted pumpkin and red onions.
- Add the drained and rinsed chickpeas.
- Gently toss everything together to combine.
6. Add the Ricotta:
- Dollop the ricotta cheese over the top of the salad.
- Drizzle the honey-vinegar dressing over the salad.
7. Serve:
- Gently toss the salad one more time to distribute the dressing and ricotta.
- Serve immediately.

Tips:

- When chopping the pumpkin, aim for uniform pieces to ensure even roasting.

- To enhance the flavor, you can toast the cumin seeds slightly in a pan before grinding them.

- For added texture and flavor, consider roasting the chickpeas before adding them to the salad.

- A sprinkle of toasted nuts or seeds, such as sunflower seeds or almonds, can add a lovely crunch to the final dish.

- If you prefer a tangier dressing, you can add a little more vinegar or a squeeze of fresh lemon juice.

Roast pumpkin, chickpea & ricotta salad is a versatile and vibrant dish that brings together a variety of flavors and textures. By following these tips and the recipe details, you'll create a delicious and wholesome meal that's perfect for any occasion. Enjoy this delightful salad as a standalone dish or pair it with your favorite protein for a more substantial meal.

Nutrition Facts
Serving Size370 grams
Energy
Calories 210kcal11%
Protein
Protein 11g8%
Carbohydrates
Carbohydrates 33g9%
Fiber 6g15%
Sugar 12g12%
Fat
Fat 12g14%
Saturated 3.32g11%
Cholesterol 13mg-
Vitamins
Vitamin A 880ug98%
Choline 45mg8%
Vitamin B1 0.20mg17%
Vitamin B2 0.37mg28%
Vitamin B3 1.56mg10%
Vitamin B6 0.32mg19%
Vitamin B9 130ug33%
Vitamin B12 0.13ug5%
Vitamin C 30mg33%
Vitamin E 2.58mg17%
Vitamin K 110ug94%
Minerals
Calcium, Ca 210mg16%
Copper, Cu 0.44mg49%
Iron, Fe 4.02mg37%
Magnesium, Mg 80mg19%
Phosphorus, P 260mg21%
Potassium, K 1050mg31%
Selenium, Se 9ug17%
Sodium, Na 77mg5%
Zinc, Zn 1.96mg18%
Water
Water 310g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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