This Chickpea Quinoa Pumpkin Salad brings together roasted pumpkin, nutty quinoa, and protein-packed chickpeas for a wholesome vegan recipe that's as nourishing as it is delicious.
Ready in under 30 minutes, it's an easy fall favorite - perfect for a light dinner, hearty lunch, or a filling side dish.
If you love roasted pumpkin salads, you'll also enjoy my vibrant pumpkin beetroot salad.
This chickpea quinoa pumpkin salad is my go-to after a good workout. It's filling, energizing, and made entirely from real, plant-based ingredients.
I love how naturally gluten-free and protein-packed it is, with roasted pumpkin adding a cozy sweetness that pairs perfectly with nutty quinoa and tender chickpeas. The lemon olive oil dressing ties everything together with a fresh, zesty kick, making each bite bright and balanced.
I'm all about simple salad recipes that are high in protein, like my chickpea arugula quinoa salad, brown rice quinoa salad, and avocado quinoa salad, and this one fits right in! Plus, it's meal prep friendly - perfect for busy days when you want something ready to grab and enjoy.
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🥬Ingredients
- Pumpkin/Butternut squash
- Quinoa
- Chickpeas
- Arugula (or baby spinach/mixed greens)
- Red onion
- Pumpkinseeds (pepitas)
- Dried cranberries
- Extra virgin olive oil
- Lemon juice
- Maple syrup
- Garlic powder
- Black pepper
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Chickpea Quinoa Pumpkin Salad
Roast the pumpkin: Preheat the oven to 390°F (200°C). Chop the pumpkin into bite-sized pieces, about 2 cm (¾ inch). Toss with 1 tablespoon olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, until fork-tender but still holding its shape.
Cook the quinoa: While the pumpkin roasts, rinse ½ cup quinoa under cold water. Add it to a small pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until fluffy and the water is absorbed.
Prepare the dressing: In a small bowl or jar, whisk together olive oil, fresh lemon juice, maple syrup, garlic powder, and salt & black pepper.
Assemble the salad: In a large mixing bowl, combine the roasted pumpkin, cooked quinoa, chickpeas, arugula, red onion slices, pumpkin seeds, and dried cranberries. Drizzle with the dressing and toss gently to combine.
📋Substitutions & Variations
- Swap the greens: If you don't have arugula, try baby spinach, kale, or mixed salad greens.
- Change the grains: Quinoa works beautifully here, but you can also use bulgur, couscous, or brown rice for a different texture.
- Nuts & seeds: Swap pumpkin seeds for sunflower seeds, chopped walnuts, or pecans for extra crunch.
- Flavor boost: Add fresh herbs like parsley, cilantro, or mint, or a sprinkle of smoked paprika or cumin to enhance the fall flavors.
💡Marinela's Tips
- Even roasting matters: Cut your pumpkin into uniform pieces so they cook evenly and caramelize beautifully.
- Quinoa fluff: After cooking, let the quinoa sit covered for 5 minutes, then fluff gently with a fork. This keeps it light and airy while helping the arugula stay crisp, preventing the salad from becoming soggy.
- Season to taste: Before serving, taste your salad and add a little extra lemon juice or a pinch of salt if needed.
❓ Frequently Asked Questions (FAQ's)
Yes! This salad is meal-prep friendly and keeps well in the fridge for up to 3 days.
If you want to switch things up, try white beans, black beans, lentils, or roasted tofu. They keep the salad high in protein and filling.
📖 Recipe
Chickpea Quinoa Pumpkin Salad (Vegan)
Equipment
- 1 baking sheet lined with parchment paper
- 1 Salad Bowl
- 1 Small saucepan
Ingredients
For The Salad
- 4 cups raw pumpkin peeled, cubed
- ½ cup dry quinoa rinsed, drained
- 1 cup water (for cooking the quinoa)
- 6 cups arugula
- 1 small red onion sliced
- 3 tablespoons pumpkin seeds
- 2 tablespoons dried cranberries
- 1 + ½ cups cooked chickpeas
- 1 tablespoon olive oil (for roasting the pumpkin)
For The Dressing
- 3 tablespoons olive oil extra virgin
- 5 tablespoons lemon juice frequshly squeezed
- 1 tablespoon pure maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 200°C (390°F). Chop pumpkin into 2 cm (¾-inch) pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Roast on a parchment-lined baking sheet for 20-25 minutes, until fork-tender but not mushy.4 cups raw pumpkin, 1 tablespoon olive oil
- Rinse the quinoa under cold water. Combine with 1 cup of water and a pinch of salt in a pot. Bring to a boil, reduce the heat, cover, and simmer 15 minutes until fluffy. Let it cool slightly.½ cup dry quinoa, 1 cup water
- Whisk together the dressing ingredients in a small bowl or jar.3 tablespoons olive oil, 5 tablespoons lemon juice, 1 tablespoon pure maple syrup, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large bowl, combine roasted pumpkin, quinoa, chickpeas, arugula, red onion, pumpkin seeds, and dried cranberries. Drizzle with dressing and toss gently to combine.6 cups arugula, 1 small red onion, 3 tablespoons pumpkin seeds, 2 tablespoons dried cranberries, 1 + ½ cups cooked chickpeas
Notes
- Let the quinoa cool completely before tossing with arugula to prevent sogginess.
- Adjust lemon juice, salt, or garlic to taste.
- Swap arugula for baby spinach or mixed greens.
- Store in an airtight container in the fridge for up to 3-4 days.
- For best results, keep the dressing separate until ready to serve.
Nutrition
If you try this chickpea quinoa pumpkin salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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