Roasted Pumpkin & Chickpea Salad

Name: Roasted Pumpkin & Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g pumpkin (peeled, seeded, cut into 1-inch cubes); 0.75 cup chickpeas (dried, soaked overnight and drained); 2 tbsp olive oil (for roasting pumpkin); 1 pinch salt (for roasting pumpkin); 1 pinch black pepper (freshly ground, for roasting); 0.5 tsp cumin powder; 1 pinch smoked paprika; 0.5 pcs red onion (medium, thinly sliced); 3 cup arugula (washed and dried); 2 tbsp pumpkin seeds (toasted); 2 tbsp tahini; 2 tbsp lemon juice (freshly squeezed); 2 tbsp water (to thin the dressing); 1 pcs garlic (clove, minced); 1 tsp maple syrup

RATING

0.0/5

TASTE SCORE

8/10

Sweet, caramelized roasted pumpkin paired with nutty chickpeas, peppery arugula, and a bright lemon-tahini dressing. A warm, hearty salad that works as a light dinner or a stunning side dish for any fall gathering.

PREP

15m

COOK

30m

SERVES

1 CUP

324 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
prep · ~30 min
Cook the soaked chickpeas.
Drain the soaked chickpeas and place them in a saucepan. Cover with fresh water and bring to a boil. Reduce the heat, cover, and simmer until tender but not mushy, about 25-30 minutes. Drain well and set aside.
TIPChickpeas should retain a slight bite so they don't turn to mush when tossed with the salad.
mix · ~2 min
Season the pumpkin.
1.In a large bowl, toss the pumpkin cubes with olive oil, salt, black pepper, cumin powder, and smoked paprika.
2.Spread the seasoned pumpkin in a single layer on the prepared baking sheet.
roast · ~30 min
Roast the pumpkin.
Roast the pumpkin for 25-30 minutes, flipping the cubes halfway through, until they are golden brown on the edges and fork-tender. Remove from the oven and let them cool slightly on the pan.
TIPResist the urge to crowd the pan — give the cubes space so they caramelize instead of steam.
mix · ~2 min
Whisk the lemon-tahini dressing.
1.In a small bowl, combine the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt.
2.Whisk until smooth and creamy. If the dressing seems too thick, add another teaspoon of water to reach a drizzling consistency.
assemble · ~1 min
Assemble the salad.
1.In a large mixing bowl, gently toss the warm roasted pumpkin, cooked chickpeas, and sliced red onion with the arugula.
2.Drizzle the lemon-tahini dressing over the top and toss lightly to coat everything evenly.
garnish
Finish with pumpkin seeds and serve.
Transfer the salad to a serving platter. Scatter the toasted pumpkin seeds over the top and serve immediately while the pumpkin is still warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak dried chickpeas overnight and simmer until just tender to avoid mushy salad texture.
2
Arrange pumpkin cubes in a single layer with space between them for caramelization, not steaming.
3
Flip the pumpkin halfway through roasting to ensure even browning on all sides.
4
Make the tahini dressing up to 3 days ahead; thin with extra water before drizzling.
5
Toast pumpkin seeds in a dry skillet for 2 minutes until fragrant for extra crunch.
6
Toss the salad gently with warm pumpkin so the arugula wilts slightly without becoming soggy.

RECIPE VARIATIONS