Chickpea Quinoa Pumpkin Salad (Vegan) -

Chickpea Quinoa Pumpkin Salad (Vegan)

This Chickpea Quinoa Pumpkin Salad is a vibrant, protein-packed vegan recipe perfect for fall. With roasted pumpkin, fluffy quinoa, tender chickpeas, and a zesty lemon olive oil dressing, it’s a quick, filling salad that works for lunch, a light dinner, or a colorful side dish.

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, Lunch, Salad, Side Dish

Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 509 kcal

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

Calories: 509kcalCarbohydrates: 35gProtein: 21gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 0.03gSodium: 210mgPotassium: 712mgFiber: 8gSugar: 10gVitamin A: 497IUVitamin C: 11mgCalcium: 92mgIron: 6mg

Keyword chickpea, chickpea quinoa pumpkin salad, quinoa, roasted pumpkin

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