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As the leaves turn vibrant shades of red and gold, autumn heralds the arrival of one of its most beloved ingredients: pumpkin. This versatile squash not only adds a pop of color to our plates but also brings a wealth of flavor and nutrition. With its creamy texture and natural sweetness, pumpkin is a celebrated staple in fall cuisine, inspiring countless dishes that reflect the season's warmth. Among these, the Roasted Pumpkin & Chickpea Salad stands out as a nutritious, flavorful option that is both easy to prepare and perfect for any occasion, from cozy family dinners to festive gatherings.

Roasted Pumpkin & Chickpea Salad

Embrace the flavors of fall with this vibrant Roasted Pumpkin & Chickpea Salad. This nutritious dish combines roasted pumpkin, protein-packed chickpeas, and fresh greens like arugula and spinach, all enhanced with aromatic spices. It's not only easy to prepare but also packed with health benefits from vitamins and fiber. Perfect for cozy dinners or festive gatherings, this salad is a delicious way to celebrate seasonal ingredients while nourishing your body. Discover the joy of autumn flavors!
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Ingredients
  

2 cups pumpkin, peeled and diced

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup arugula or spinach

1/4 red onion, thinly sliced

1/2 cup feta cheese, crumbled (optional)

1/4 cup pumpkin seeds (pepitas)

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Pumpkin: In a large mixing bowl, toss the diced pumpkin with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and black pepper until well coated.

      Roast Pumpkin: Spread the seasoned pumpkin on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Stir halfway for even cooking.

        Roast Chickpeas: While the pumpkin is roasting, toss the chickpeas with the remaining 1 tablespoon of olive oil, a pinch of salt, and a sprinkle of ground cumin if desired. Spread them on another baking sheet and roast for about 20 minutes, or until they are slightly crispy and golden.

          Prepare Dressing: In a small bowl, whisk together the balsamic vinegar and honey (or maple syrup) until well combined.

            Combine Ingredients: Once the pumpkin and chickpeas are done, let them cool slightly. In a large serving bowl, combine the arugula or spinach, roasted pumpkin, crispy chickpeas, sliced red onion, feta cheese (if using), and pumpkin seeds.

              Dress the Salad: Drizzle the dressing over the salad and gently toss everything together until well mixed.

                Garnish and Serve: Top with fresh chopped parsley for added flavor and color. Serve immediately or let it chill in the fridge for a bit for enhanced flavors.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings