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Are you looking for a fresh and flavorful salad that combines the sweetness of pumpkin with the nuttiness of chickpeas? The Arugula, Chickpea, and Roasted Pumpkin Salad with Maple Lime Dressing is the perfect choice! This salad is not only nutritious but also easy to make. With bright colors and a delightful mix of textures, it’s a dish that will impress anyone at your table.

Why Make This Recipe

This salad is a great way to enjoy seasonal flavors. Roasting the pumpkin brings out its natural sweetness, while the arugula adds a peppery bite. Chickpeas provide protein and fiber, making this salad filling and satisfying. The maple lime dressing adds a sweet and tangy touch that ties everything together. It’s perfect as a side dish or a light main course!

How to Make Arugula, Chickpea, and Roasted Pumpkin Salad with Maple Lime Dressing

Making this salad is simple! Just follow these steps:

Ingredients

1 small pumpkin (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil (for roasting the pumpkin)
1/2 teaspoon salt (for roasting the pumpkin)
1/4 teaspoon black pepper (for roasting the pumpkin)
1/4 teaspoon ground cumin (for roasting the pumpkin)
5 ounces arugula
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese (optional)
3 tablespoons olive oil (for dressing)
2 tablespoons lime juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt (for dressing)
1/8 teaspoon black pepper (for dressing)

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cubed pumpkin with 2 tablespoons of olive oil, salt, pepper, and cumin. Spread the pumpkin in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, or until the pumpkin is tender and slightly caramelized. Remember to flip it halfway through for even cooking.
While the pumpkin is roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, lime juice, maple syrup, Dijon mustard, salt, and pepper.
In a large salad bowl, combine the arugula, chickpeas, dried cranberries, and pumpkin seeds.
Add the roasted pumpkin to the salad bowl. If you like, add the feta cheese now.
Pour the maple lime dressing over the salad and toss gently to combine. You can serve it right away or chill it for later.

How to Serve Arugula, Chickpea, and Roasted Pumpkin Salad

This salad tastes great on its own or as a side dish with grilled meats or roasted vegetables. It’s also wonderful for meal prep, as the flavors develop even further when it sits for a while. Just remember to toss it again before serving!

How to Store Arugula, Chickpea, and Roasted Pumpkin Salad

If you have leftovers, store them in an airtight container in the refrigerator. This salad will keep well for up to three days. However, keep in mind that the arugula may wilt over time. To enjoy the salad at its best, eat it within one to two days.

Tips to Make Arugula, Chickpea, and Roasted Pumpkin Salad

Adjust the sweetness by adding more or less maple syrup to the dressing.
Experiment with different nuts or seeds for added crunch; sunflower seeds also work nicely.
For more protein, consider adding grilled chicken or quinoa to the salad.

Variation

You can easily change this recipe by swapping the arugula for spinach or kale if you prefer. You can also replace the feta cheese with goat cheese or keep it dairy-free altogether.

FAQs

1. Can I use canned pumpkin instead of fresh?
While fresh pumpkin gives the best texture and flavor, you can use canned pumpkin puree in a pinch. However, it won’t have the same roasted quality.

2. Is the dressing vegan?
Yes, the dressing is vegan! It’s made with olive oil, lime juice, maple syrup, Dijon mustard, and spices.

3. Can I prepare this salad in advance?
Yes! You can roast the pumpkin and prepare the dressing ahead of time. Just toss everything together right before serving for the best freshness.