Roasted pumpkin and chickpea salad

Enjoy a nutritious and flavorful Roasted Pumpkin and Chickpea Salad bursting with sweet and savory elements. This salad features roasted pumpkin, crunchy almonds, zesty lemon, and fresh parsley, all tossed in a delightful vinaigrette of olive oil, garlic, and vinegar. Perfect for a refreshing meal or side dish.

  • 18 May 2025
  • Cook time 30 min
  • Prep time 10 min
  • 8 Servings
  • 9 Ingredients

Roasted pumpkin and chickpea salad

Roasted pumpkin and chickpea salad is a delicious and nutritious dish that's perfect for any meal. The combination of sweet pumpkin, crunchy almonds, and protein-packed chickpeas is balanced beautifully with a tangy lemon and vinegar dressing. This salad is not only easy to prepare but also versatile enough to be served as a main or side dish.

Ingredients:

8 cups pumpkin
960g
2 tsp sugar
10g
2 tbsp olive oil
27g
1/3 can canned chickpeas
130g
1/2 cup almonds
60g
1/3 cup vinegar
72g
2 garlic cloves
6g
2 tbsp lemon zest
30g
1 cup fresh parsley
60g

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prep the Pumpkin: Peel and dice the pumpkin into bite-sized cubes. Spread the pumpkin cubes on a baking sheet lined with parchment paper.
3. Season and Roast: Drizzle the diced pumpkin with olive oil and sprinkle evenly with sugar. Toss to ensure all pieces are coated. Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized. Stir halfway through to ensure even roasting.
4. Prepare the Chickpeas and Almonds: While the pumpkin is roasting, drain and rinse the canned chickpeas. Roughly chop the almonds.
5. Make the Dressing: In a small bowl, whisk together the vinegar, minced garlic, and lemon zest.
6. Combine Ingredients:
- Once the pumpkin is roasted, transfer it to a large bowl.
- Add the chickpeas and chopped almonds to the bowl with the roasted pumpkin.
- Pour the dressing over the salad, ensuring everything is well coated.
- Add the chopped fresh parsley and gently toss to combine.
7. Serve: Transfer the salad to a serving dish. You can serve it immediately while still slightly warm, or let it cool to room temperature.
8. Enjoy: Enjoy your healthy and delicious roasted pumpkin and chickpea salad!

Tips:

- Cut the pumpkin into even-sized pieces to ensure they roast evenly.

- Rinse and drain the chickpeas thoroughly to remove any excess salt from the can.

- Toast the almonds lightly in a dry pan to enhance their nutty flavor before adding them to the salad.

- Add the lemon zest and juice to the dressing gradually, tasting as you go, to adjust the tanginess to your preference.

- Chop the parsley just before serving to keep it fresh and vibrant.

This roasted pumpkin and chickpea salad is a perfect blend of flavors and textures that's sure to please any palate. Whether you're looking for a nutritious side dish or a hearty main meal, this salad is a fantastic option. Enjoy the vibrant flavors and the health benefits with every bite.

Nutrition Facts
Serving Size170 grams
Energy
Calories 110kcal6%
Protein
Protein 4.52g3%
Carbohydrates
Carbohydrates 16g5%
Fiber 3.06g8%
Sugar 6g6%
Fat
Fat 8g9%
Saturated 0.88g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 540ug60%
Choline 22mg4%
Vitamin B1 0.10mg9%
Vitamin B2 0.24mg18%
Vitamin B3 1.18mg7%
Vitamin B6 0.12mg7%
Vitamin B9 60ug16%
Vitamin B12 0.00ug0%
Vitamin C 22mg23%
Vitamin E 3.31mg22%
Vitamin K 120ug104%
Minerals
Calcium, Ca 63mg5%
Copper, Cu 0.30mg34%
Iron, Fe 2.21mg20%
Magnesium, Mg 45mg11%
Phosphorus, P 120mg10%
Potassium, K 560mg17%
Selenium, Se 1.38ug3%
Sodium, Na 7mg0%
Zinc, Zn 0.96mg9%
Water
Water 140g-
* 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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