This roasted pumpkin and black chickpea salad brings together warm spices, tender roasted pumpkin, and protein-packed black chickpeas for a comforting meal that feels both light and satisfying. It's one of those quick, nourishing dishes that fit perfectly into my weeknight dinner routine, simple, colorful, and wholesome.
I often make this salad when I have leftover roasted pumpkin or freshly cooked chickpeas from my Instant Pot Chickpeas batch. The mix of earthy legumes and sweet roasted pumpkin tastes incredible, especially with a squeeze of lemon and a hint of chaat masala.
A Little Spice, A Lot of Comfort
There's something comforting about combining warm roasted pumpkin with earthy black chickpeas. This recipe is inspired by my love for Indian spices that transform simple ingredients into nourishing meals. The roasted pumpkin adds sweetness, while the chickpeas bring protein and texture, perfect for those evenings when you want something filling yet light.
If you've tried my Indian Spiced Roasted Pumpkin Cubes, you'll love this twist that turns them into a hearty salad. I usually cook chickpeas using my Instant Pot Chickpeas recipe and freeze small portions for quick meal prep.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Preheat oven to 200°C (400°F). Add pumpkin cubes, oil, salt, and spices to a baking tray.
Step 2: Toss the pumpkin cubes well so that the spices get coated well.
Step 3: Roast for 20-25 minutes until tender.
Step 4: In a large bowl, add roasted pumpkin cubes, chickpeas, cucumber, tomato, onion, cilantro, and mint.
Step 5: Sprinkle lemon juice, red chili powder, cumin, coriander, salt, and chaat masala. Toss well.
Step 6: Serve immediately or refrigerate for 30 minutes.
Recipe
Roasted Pumpkin and Black Chickpea Salad
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Ingredients
For the Salad:
- 2 cups black chickpeas cooked or canned
- ½ cup cucumber chopped
- ½ cup tomato chopped
- ¼ cup onion chopped
- ¼ cup cilantro chopped
- 1 tablespoon mint leaves chopped
- 1 tablespoon lemon juice
- ¼ teaspoon red chili powder
- ¼ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon salt
- ½ teaspoon chaat masala optional
For the Roasted Pumpkin:
- 2 cups pumpkin cubed
- 1 teaspoon oil
- ¼ teaspoon salt
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric powder
Instructions
- Prepare the chickpeas: If using dried black chickpeas, soak them overnight and cook them until soft. Pressure cook the soaked chickpeas for 12 minutes on high pressure. For detailed instructions, please check my Instant Pot Chickpeas recipe.
- Roast the pumpkin: Cut the pumpkin into cubes. Toss with oil, salt, red chili powder, turmeric, and garam masala. Roast in a preheated oven at 200°C (400°F) for 20-25 minutes until tender and golden.2 cups pumpkin, 1 teaspoon oil, ¼ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon turmeric powder
- Mix the salad: In a large bowl, combine cooked chickpeas, roasted pumpkin, cucumber, tomato, onion, cilantro, and mint.2 cups black chickpeas, ½ cup cucumber, ½ cup tomato, ¼ cup onion, ¼ cup cilantro, 1 tablespoon mint leaves
- Season and toss: Add lemon juice, red chili powder, cumin, coriander, salt, and chaat masala. Toss gently to combine all the flavors.1 tablespoon lemon juice, ¼ teaspoon red chili powder, ¼ teaspoon cumin powder, ½ teaspoon coriander powder, ¼ teaspoon salt, ½ teaspoon chaat masala
- Serve immediately or chill for 30 minutes before serving for a refreshing salad experience.
Notes
- Use leftover roasted pumpkin cubes to make this salad quickly.
- Freeze cooked chickpeas in small portions for easy meal prep.
- You can replace pumpkin with roasted sweet potatoes or roasted butternut squash for a different flavor.
Nutrition
Serving Tips
I often enjoy this roasted pumpkin and black chickpea salad as a light lunch when I'm short on time. It's hearty on its own, yet pairs beautifully with simple Indian rice dishes for a wholesome meal.
Here are a few serving ideas from my kitchen:
- Serve it as-is for a light lunch or dinner that will be refreshing and satisfying.
- Pair it with Lemon Rice or Yogurt Rice for a filling, balanced plate.
- Try it with Spinach Rice for a vibrant lunch box option.
- Wrap the salad in chapati, red lentil wraps, or rice paper rolls for a quick, on-the-go meal.
Have you tried this roasted pumpkin and black chickpea salad? I'd love to hear how you liked it! Share your thoughts in the comments below or explore more Indian Salad Recipes for inspiration. And if you like earthy-flavored black chickpeas, then try this kala chana salad next!
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