Pumpkin and Roasted Chickpeas Salad

The Pumpkin and Roasted Chickpeas Salad is a hearty and nutritious dish that combines the earthy sweetness of roasted pumpkin with the crunchy texture of chickpeas. Each bite offers a delightful contrast of flavors and textures, enhanced by the tangy balsamic dressing. This vibrant salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or dinner.

For a Serving Size of Two:

Ingredients:

• 200 grams cubed pumpkin
• 1 teaspoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin powder
• 1/4 teaspoon salt
• 100 grams cooked chickpeas
• 1 teaspoon olive oil (for chickpeas)
• 1/2 teaspoon garlic powder
• 50 grams mixed salad greens
• 50 grams halved cherry tomatoes
• 30 grams diced red onion
• 30 grams crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey

Procedure:

• Preheat your oven to 200°C (400°F).
• In a bowl, toss the cubed pumpkin with 1 teaspoon olive oil, paprika, cumin powder, and salt until well coated. Spread the pumpkin on a baking sheet in a single layer.
• Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
• In another bowl, combine the chickpeas with 1 teaspoon olive oil, garlic powder, and a pinch of salt. Spread them on a baking sheet and roast alongside the pumpkin for about 15-20 minutes, or until crispy.
• In a large bowl, combine the mixed salad greens, roasted pumpkin, roasted chickpeas, cherry tomatoes, diced red onion, and feta cheese.
• In a small bowl, whisk together balsamic vinegar, lemon juice, and honey or maple syrup.
• Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g