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Spiced pumpkin chickpea salad with tahini dressing, pumpkin seeds, and pickled red onion on a ceramic plate

Spiced Pumpkin Chickpea Salad with Tahini Dressing

Spiced roasted pumpkin and crispy chickpeas on a bed of greens with lemon-tahini dressing. Naturally vegan, ready in 40 minutes, and holds well for next-day lunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Roasted Pumpkin and Chickpeas
  • 700 g pumpkin or butternut squash, peeled and cut into 2 cm cubes
  • 400 g canned chickpeas, drained and rinsed one 14 oz can
  • 3 tbsp olive oil
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 0.75 tsp fine sea salt
  • 0.25 tsp black pepper
Lemon-Tahini Dressing
  • 3 tbsp tahini
  • 3 tbsp lemon juice, freshly squeezed about 1.5 lemons
  • 1 clove garlic, finely grated
  • 1 tbsp olive oil
  • 3 tbsp water adjust for consistency
  • 0.25 tsp fine sea salt
Salad Base and Toppings
  • 100 g baby spinach or mixed greens
  • 0.5 medium red onion, thinly sliced
  • 1 tbsp lemon juice for quick-pickling onion
  • 30 g toasted pumpkin seeds
  • 15 g fresh coriander leaves optional
  • 0.25 tsp dried chili flakes optional, for serving

Method
 

Roast the Pumpkin and Chickpeas
  1. Heat the oven to 210 C / 410 F with a fan, or 220 C / 425 F conventional. Line two large baking trays with parchment.
  2. Pat the drained chickpeas dry with paper towels until no visible moisture remains. This step is not optional if you want them crispy.
  3. Spread the pumpkin cubes on one tray and the chickpeas on the other. Keeping them separate prevents steaming.
  4. Drizzle each tray with olive oil. Divide the cumin, smoked paprika, cinnamon, salt, and pepper evenly between both trays. Toss each tray well so everything is coated.
  5. Roast both trays for 20 to 25 minutes, turning once halfway through. The pumpkin is done when the edges are golden and a fork slides in easily. The chickpeas should feel dry and rattle on the tray.
Quick-Pickle the Onion
  1. Place the sliced red onion in a small bowl. Add 1 tbsp lemon juice and a pinch of salt. Toss and set aside for at least 10 minutes while the pumpkin roasts.
Make the Tahini Dressing
  1. Whisk together the tahini, lemon juice, grated garlic, olive oil, and salt in a small bowl until smooth.
  2. Add water one tablespoon at a time, whisking after each addition, until the dressing pours easily. It should coat a spoon without being thick or gluey.
Assemble the Salad
  1. Spread the greens across a large serving platter or individual bowls.
  2. Scatter the roasted pumpkin and most of the crispy chickpeas over the greens while still warm.
  3. Add the quick-pickled onion, then drizzle the tahini dressing over the top.
  4. Finish with toasted pumpkin seeds, fresh coriander leaves, and a pinch of chili flakes if using. Serve immediately.

Notes

Nutrition is calculated per serving as a main course with dressing included. Using kale instead of spinach adds roughly 1 g more fiber per serving.