This Roasted Pumpkin Chickpea Salad is perfect for fall! It's tossed with a Mediterranean balsamic dressing, fresh greens, and feta cheese.
It turns out that pumpkin is not just for desserts! This hearty Roasted Pumpkin Salad is full of savory ingredients and makes a great side dish for the autumn months.
When I think about salads, I tend to picture those that I eat during the summer months when the weather is hot. However, salad is a dish that can be enjoyed any time of the year.
Fall salad recipes like this one are full of hearty, seasonal ingredients like pumpkin or squash and dark, leafy greens. This salad is filling and can be eaten on its own, or paired with a grain like quinoa.
This salad is full of Mediterranean flavors and ingredients like balsamic vinaigrette and feta cheese.
It's vegetarian, gluten free, and easy to prepare. It makes an excellent addition to a holiday table and and is perfect for those who enjoy the flavor of pumpkin, but aren't big on sweets.
Jump to:
- Which Pumpkins Are Best For Roasting?
- How To Peel A Pumpkin
- Can Pumpkin Seeds Be Eaten?
- How To Cut A Pumpkin
- Ingredients For Roasted Pumpkin Salad
- What Does Roasted Pumpkin Taste Like?
- Can I Use Butternut Squash Instead Of Pumpkin?
- How To Roast Pumpkin In The Oven
- How To Make Balsamic Dressing
- How To Make Pumpkin Chickpea Salad
- Can I Sub Any Of These Ingredients?
- What To Serve With Pumpkin Salad
- How Long Does This Salad Last In The Fridge?
- Can It Be Frozen?
- Roasted Pumpkin Chickpea Salad
Which Pumpkins Are Best For Roasting?
The process of roasting a pumpkin is just the same as roasting a butternut squash, or any other kind of squash for that matter. A pumpkin is actually a variety of winter squash.
Squash and pumpkins are fruits that belong to the genus Cucurbita, both of which grow on a vine.
One difference between the two is that the skins of pumpkins are quite a bit tougher than those of squash, so it's best to remove the skin before roasting any kind of pumpkin.
The best type of pumpkin for roasting are those that are smaller in size. These smaller variety of pumpkins are known as 'sugar pumpkins', or 'pie pumpkins'. This is the variety that is used to make pumpkin pie, or any other type of pumpkin desserts.
The skin of larger varieties of pumpkins that are used to carve into Jack-O-Lanterns are tough, making them difficult to cook with and the flesh tends to be fibrous and watery.
Smaller pumpkins that range from 2-4 pounds yield the best texture and flavor for cooking and baking.
How To Peel A Pumpkin
As mentioned, the skin of most pumpkins is quite tough and best removed before the pumpkin is cooked. The process of peeling and cutting a pumpkin is just like that of peeling and cutting a butternut squash.
It's important to have a quality cutting board and sharp knife in order to peel and cut a pumpkin safely.
When cutting a round or irregularly shaped vegetable or fruit like a pumpkin, it's best to remove both the top and the bottom with a knife, so that it may be placed flat on the cutting board. This will create a flat surface for the pumpkin and it will not roll around as you continue to cut and peel it.
I use this technique when making everything from Butternut Squash Sausage Soup to Air Fryer Butternut Squash Fries.
- The first step is to remove the stem from the pumpkin. Pumpkin stems are inedible and may be removed with your hands. Discard the stem once removed.
- Cut the top and bottom of the pumpkin off with a knife. This will create a flat surface on both the top and bottom of the pumpkin. Laying it on one of those flat surfaces will allow you to peel and cut it without the pumpkin rolling around.
- Remove the outer skin from the pumpkin with the knife and discard. Place either the top or bottom of the pumpkin on the cutting board and run the knife down the outer surface, moving from the top to the bottom.
- Once all the skin is removed, cut the pumpkin in half.
- Scoop out all of the seeds and membranes from the inside of the pumpkin. Feel free to discard the membranes and seeds.
Can Pumpkin Seeds Be Eaten?
Yes! The seeds may be saved and roasted in the oven. Roasted pumpkin seeds make for a delicious and healthy snack.
Check out this recipe if you'd like to learn How To Roast Pumpkin Seeds!
How To Cut A Pumpkin
Once the pumpkin is peeled and the seeds and membranes removed, it's easy to cut the flesh into chunks for roasting.
- The two pumpkin halves are then cut in half and again cut into quarters.
- Once each pumpkin half is cut into quarters, it's easy to cut the quarters into slices.
- After the pumpkin is cut into slices, cut the slices into chunks.
- Make sure the chunks are relatively even in size to ensure that they cook evenly.
This recipe calls for 6-8 cups of chopped pumpkin. Feel free to save any remaining pumpkin in an airtight container for 2-3 days and use in another recipe.
Pumpkin can be used to make everything from soups to curries to dips.
Ingredients For Roasted Pumpkin Salad
This Pumpkin Chickpea Salad is made with healthy, seasonal fall ingredients.
Here's what you'll need to make it.
- 6-8 cups Sugar Pumpkin (peeled and diced)
- 2 Tbsp. plus ¼ cup Olive Oil (split)
- 2 tsp. Garlic Powder
- 2 tsp. Smoked Paprika
- ½ tsp. each Kosher Salt and Pepper (split)
- 1 15 oz. can Chickpeas (drained and rinsed)
- 4 heaping cups Leafy Greens (such as kale, arugula, or spinach)
- ½ cup Feta Cheese Crumbles
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Dijon Mustard
- 2 cloves Garlic
- ¼ tsp. Italian Seasoning
What Does Roasted Pumpkin Taste Like?
The flavor of roasted pumpkin is very similar to that of roasted butternut squash, or any variety of winter squash.
Roasted pumpkin is sweet and slightly earthy. Roasting pumpkin in the oven brings out its natural sweetness.
The texture of pumpkin is a bit more fibrous than that of butternut squash.
The process of roasting pumpkin is the same as that of roasting any type of squash. I use this method to make recipes like Butternut Squash Arugula Salad and Butternut Squash Gruyere Dip.
Can I Use Butternut Squash Instead Of Pumpkin?
Absolutely! Feel free to substitute butternut squash, or any winter squash in place of pumpkin to make this Pumpkin Chickpea Salad.
How To Roast Pumpkin In The Oven
- Heat the oven to 400 degrees Fahrenheit.
- Place 6-8 cups of diced pumpkin on a large baking sheet.
- Drizzle the pumpkin with 2 Tbsp. olive oil and toss to coat.
- Sprinkle 2 tsp. garlic powder and smoked paprika, along with ¼ tsp. each kosher salt and pepper over the pumpkin and toss until completely coated.
- Pop the baking sheet in the oven and roast for 22-24 minutes.
- Cooking times may vary slightly. The pumpkin is done when it is easily pierced with a fork or knife. It should be soft, but not mushy.
- Remove from the oven and allow to cool.
How To Make Balsamic Dressing
This Pumpkin Chickpea Salad is tossed in a homemade balsamic vinaigrette dressing. The dressing is full of Mediterranean flavors, which brightens up the overall taste of the salad.
It's super easy to make and can be prepared while the pumpkin is roasting in the oven.
- Start by mincing 2 cloves of garlic.
- In a small bowl, add ¼ cup olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each Italian seasoning, kosher salt, and pepper.
- Stir until completely combined, using a fork or small whisk.
How To Make Pumpkin Chickpea Salad
Once the pumpkin is roasted and the balsamic dressing made, all that's left is to combine all of the ingredients together in a large bowl.
- Drain and rinse 1 15 oz. can of chickpeas.
- Place the cooled pumpkin in a large mixing bowl, along with the drained and rinsed chickpeas and 4 heaping cups of hearty mixed greens.
- Pour the dressing over the top of the ingredients and toss until completely combined.
- Place on serving platter or bowl and sprinkle ½ cup of feta cheese over the top.
Keep in mind that the greens will wilt when tossed with all of the other ingredients.
Can I Sub Any Of These Ingredients?
Yes, the ingredients in this salad may be customized to your tastes!
Here are some ideas to customize this salad.
- Sub butternut squash or any winter squash for pumpkin
- Use any variety of hearty greens you like. Curly or lacinato kale, Swiss chard, collards, mustard greens, arugula, or spinach are all great options. Feel free to mix and match them as you please.
- Feel free to use any variety of salty cheese in place of feta. Blue cheese, gorgonzola, goat cheese, Parmesan, or Pecorino Romano are all tasty choices.
- Toasted nuts, such as walnuts, almonds, hazelnuts, or pine nuts may be added to the salad.
- The seeds of the pumpkin may be roasted and used to top the salad.
What To Serve With Pumpkin Salad
This salad is hearty enough to be eaten on its own, but it can be served with grains to make it more of a meal.
Feel free to serve it over quinoa, wild rice, or brown rice for gluten free grain options.
Savory pumpkin salads like this one are perfect served alongside roasted meats like chicken or beef. It's great served with roasted turkey for holidays like Thanksgiving.
I love hearty salads with a sandwich or panini or a big bowl of soup. This Autumn Wild Rice Soup, Harvest Vegetable Soup, or Lentil Soup are all tasty options.
If added to a holiday menu, it's great with Mashed Kohlrabi, Roasted Green Beans, or Maple Mustard Brussels Sprouts.
How Long Does This Salad Last In The Fridge?
Any leftover Pumpkin Chickpea Salad may be stored in an airtight container for 1-2 days in the refrigerator.
Keep in mind that the greens will become more wilted the longer the salad sits.
Can It Be Frozen?
This salad is best enjoyed fresh and I do not recommend freezing it.
Looking for more salads? Check out these recipes!
- Harvest Wild Rice Salad
- Pickled Beet Feta Salad
- Italian Green Bean Salad
- Roasted Summer Vegetable Salad
- Grilled Corn Feta Salad
- Butternut Squash Quinoa Salad
Love pumpkin desserts? Don't miss these recipes!
- Pumpkin Bread Pudding
- Crustless Pumpkin Cheesecake
- Pumpkin Coffee Cake
- Maple Glazed Pumpkin Scones
- Pumpkin Waffles
Looking For More Savory Pumpkin Recipes? Don't Miss These!
Turkey Pumpkin Chili
Pumpkin Hummus
Roasted Pumpkin Quiche
Roasted Pumpkin Chickpea Salad
Ingredients
For The Salad:
- 6-8 cup pumpkin sugar or pie pumpkin
- 2 Tbsp. olive oil
- 2 tsp. garlic powder
- 2 tsp. smoked paprika
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 1 15 oz. can chickpeas drained and rinsed
- 4 packed cups greens such as kale, arugula, or spinach
- ½ cup feta cheese crumbles
For The Dressing:
- 2 cloves garlic
- ¼ cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- ¼ tsp. Italian seasoning
- ¼ tsp. kosher salt
- ¼ tsp. pepper
Instructions
Peel and Cut The Pumpkin:
- Remove the stem from the pumpkin. The stems is inedible and may be removed with your hands. Discard the stem once removed.
- Cut the top and bottom of the pumpkin off with a sharp knife. This will create a flat surface on both the top and bottom of the pumpkin. Laying it on one of those flat surfaces will allow you to peel and cut it without the pumpkin rolling around.
- Remove the outer skin from the pumpkin with the knife and discard in the compost bin or trash. Place either the top or bottom of the pumpkin on the cutting board and run the knife down the outer surface, moving from the top to the bottom.
- After the skin is removed, cut the pumpkin in half.
- Scoop out all of the seeds and membranes from the inside of the pumpkin. Feel free to discard the membranes and seeds, or the seeds may be roasted in the oven.
- Cut the two pumpkin halves in half and then cut into quarters. Once each pumpkin half is cut into quarters, it's easy to cut the quarters into slices.
- Cut the quarters into slices and then cut the slices into chunks. Make sure the chunks are relatively even in size to ensure that they cook evenly.
Roast The Pumpkin:
- Heat oven to 400 degrees Fahrenheit.
- Place 6-8 cups of diced pumpkin on a large baking sheet. Drizzle the pumpkin with 2 Tbsp. olive oil and toss to coat.
- Sprinkle 2 tsp. each garlic powder and smoked paprika, along with ¼ tsp. each kosher salt and pepper over the pumpkin and toss until completely coated.
- Place the baking sheet in the oven and roast for 22-24 minutes. Cooking times may vary, depending on the size of the diced pumpkin. The pumpkin is finished cooking when it is easily pierced with a fork or knife. It should be soft, but not mushy.
- Remove the baking sheet from the oven and allow to cool.
Prepare The Dressing:
- Mince 2 cloves of garlic.
- In a small bowl, add ¼ cup olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each Italian seasoning, kosher salt, and pepper. Stir until completely combined with a fork or small whisk.
Assemble The Salad:
- Drain and rinse 1 15 oz. can of chickpeas.
- Place the cooled pumpkin in a large mixing bowl, along with the drained and rinsed chickpeas and 4 heaping cups of hearty mixed greens, such as kale, Swiss chard, arugula, or spinach, or a mixture of greens.
- Pour the dressing over the top of the ingredients and toss until completely combined.
- To Serve: Place on serving platter or bowl and sprinkle ½ cup of feta cheese over the top.
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