by: julioarco88Posted on:

Roasted Pumpkin & Chickpea Salad with Spinach and Tahini Dressing

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

Introduction

If you’re looking for a salad that is hearty, nutrient-dense, and bursting with autumnal flavors, this Roasted Pumpkin & Chickpea Salad with Spinach and Tahini Dressing is a must-try. Combining caramelized roasted pumpkin, crispy spiced chickpeas, fresh spinach, and a creamy, tangy tahini dressing, this dish is a perfect balance of sweet, savory, and nutty.

Pumpkin is a superfood packed with vitamin A, fiber, and antioxidants, making it a wonderful ingredient for a nutritious and satisfying meal. Roasting brings out its natural sweetness and creamy texture, which pairs beautifully with the crunchy, spiced chickpeas and fresh greens. The tahini dressing ties everything together with a rich, nutty, and slightly tangy flavor that enhances the entire dish.

This salad works well as a light lunch, a side dish, or even a main course when paired with some quinoa or brown rice. It’s also meal-prep friendly, as the roasted components can be made ahead of time and assembled when needed. Plus, it’s naturally vegan, gluten-free, and packed with plant-based protein, making it suitable for a variety of dietary preferences.

Whether you’re preparing for a cozy fall dinner or just want a nutrient-rich salad that feels indulgent while being incredibly healthy, this Roasted Pumpkin & Chickpea Salad with Spinach and Tahini Dressing is sure to impress.

Why Choose This Roasted Pumpkin & Chickpea Salad?

This isn’t your average salad—it’s warm, comforting, packed with textures and flavors, and perfect for any time of the year. Here’s why you’ll love it:

1. Nutrient-Dense & Filling

  • Pumpkin is loaded with fiber, beta-carotene, and antioxidants, which promote immune health and glowing skin.
  • Chickpeas add plant-based protein and fiber, keeping you full and satisfied for hours.
  • Spinach provides iron, calcium, and essential vitamins, making this salad as healthy as it is delicious.

2. Deliciously Roasted for Maximum Flavor

  • Pumpkin is roasted until caramelized and tender, enhancing its natural sweetness and depth.
  • Chickpeas are roasted with smoky, warm spices, giving them a crispy texture that contrasts beautifully with the soft pumpkin.

3. Creamy, Nutty Tahini Dressing

  • Made with tahini, lemon juice, garlic, and maple syrup, this dressing is creamy, rich, and slightly tangy.
  • It’s dairy-free, oil-free, and packed with heart-healthy fats that make every bite satisfying.

4. Perfect for Meal Prep & Customizable

  • The roasted pumpkin and chickpeas can be made ahead of time and stored for easy meal prep.
  • Swap ingredients based on the season—use sweet potatoes, butternut squash, or kale for variety.
  • Serve warm or cold, making it versatile for any time of year.

Picture Gallery

Ingredients

For the Roasted Pumpkin & Chickpeas

  • 3 cups pumpkin, peeled and cut into cubes (or butternut squash)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cinnamon (for a subtle warmth)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • 4 cups fresh spinach (or mixed greens)
  • ¼ cup red onion, thinly sliced
  • ¼ cup pomegranate seeds (optional, for sweetness)
  • ¼ cup toasted pumpkin seeds (for crunch)
  • ¼ cup vegan feta cheese (optional, for creaminess)

For the Tahini Dressing

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup (or agave)
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-3 tablespoons water, to thin as needed

Ingredient Breakdown

Pumpkin: The Sweet & Creamy Star

Pumpkin is naturally sweet, low in calories, and high in fiber, making it an excellent base for this salad. Roasting it enhances its caramelized flavor while keeping it soft and buttery.

Chickpeas: Crunchy & Protein-Packed

Roasted chickpeas add texture and plant-based protein, turning this salad into a well-balanced meal. Seasoning them with smoky, slightly sweet spices makes them even more delicious.

Tahini Dressing: Creamy & Flavorful

Tahini, a paste made from ground sesame seeds, adds a rich, nutty creaminess to the dressing, making it the perfect complement to the salad’s bold flavors.

Instructions

Step 1: Roast the Pumpkin & Chickpeas

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the cubed pumpkin with 1 tablespoon olive oil, smoked paprika, cumin, cinnamon, garlic powder, salt, and black pepper.
  3. Spread out in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and caramelized.
  4. Meanwhile, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
  5. Spread them onto a separate baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.

Step 2: Prepare the Tahini Dressing

  1. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper.
  2. Slowly add water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.

Step 3: Assemble the Salad

  1. In a large salad bowl, add fresh spinach, roasted pumpkin, crispy chickpeas, red onion, pomegranate seeds, and pumpkin seeds.
  2. Drizzle with the tahini dressing and toss to coat evenly.
  3. Sprinkle with vegan feta cheese if using.

Step 4: Serve & Enjoy

  1. Serve immediately, or store in an airtight container in the fridge for up to 3 days.

Tips and Variations

  • Make it heartier: Add quinoa, farro, or brown rice for extra protein and fiber.
  • Switch the greens: Swap spinach for kale, arugula, or romaine for a different texture.
  • Spice it up: Add a pinch of chili flakes or cayenne pepper for a bit of heat.
  • Add extra crunch: Toss in some toasted walnuts, almonds, or sunflower seeds.
  • Storage tip: Store components separately and assemble fresh for meal prep.

Nutritional Information (Per Serving)

  • Calories: ~350
  • Protein: 12g
  • Carbohydrates: 40g
  • Fats: 14g
  • Fiber: 9g
  • Vitamin A: 180% DV
  • Iron: 4.5mg

Conclusion

This Roasted Pumpkin & Chickpea Salad with Spinach and Tahini Dressing is a flavor-packed, nutrient-dense meal that combines sweet, savory, crunchy, and creamy elements into one irresistible dish. Whether you’re making it for a cozy autumn dinner, meal prep, or a holiday side dish, this salad is sure to impress.

Have you tried this recipe? Let me know in the comments how you customized it!

Disclaimer: Nutritional values are estimates. Always consult a professional for dietary needs.

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