Nourishing Autumn Salad with Roasted Pumpkin & Chickpeas

A hearty and flavorful autumn salad featuring roasted pumpkin, chickpeas, and a medley of fresh ingredients.

By @cookinwithaynur

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.5 medium pumpkin, cut into cubes
• 1 red onion, cut into wedges
• 150 g cooked chickpeas, drained
• 1 tsp salt
• 0.5 tsp red pepper flakes
• 3 tbsp olive oil
• 50 g feta
• 0 (amount not specified) fresh parsley leaves
• 0 (amount not specified) pomegranate seeds
• 0 (amount not specified) olive oil
• 1 tsp sumac

Instructions

1. Preheat the oven to 200°C.
2. Place the pumpkin, red onion, and chickpeas on a baking tray.
3. Season with salt and red pepper flakes, drizzle with olive oil and toss everything together.
4. Roast for 35–40 minutes, or until the pumpkin is tender and lightly caramelised.
5. Transfer everything to a serving bowl.
6. Add the feta, fresh parsley, and pomegranate seeds.
7. Finish with a drizzle of olive oil and a sprinkle of sumac.
8. Gently toss and enjoy!