Roasted Pumpkin and Black Chickpea Salad

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This hearty Indian-inspired salad combines roasted pumpkin and black chickpeas with fresh veggies and spices for a flavorful, protein-rich meal.

Prep Time 10

Cook Time 25

Total Time 35

Servings

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.

Tested Tips from My Kitchen:

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.