Roasted Chickpea and Pumpkin Salad

Instructions

1. 1

   Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.

2. 2

   Pat the chickpeas completely dry with paper towels - this is crucial for achieving crispy chickpeas.

3. 3

   In a large bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, half the cumin, half the paprika, and season with salt and pepper.

4. 4

   Spread pumpkin on one side of the baking sheet. In the same bowl, toss chickpeas with remaining cumin, paprika, and a pinch of salt.

5. 5

   Add chickpeas to the other side of the baking sheet, keeping them separate from the pumpkin.

6. 6

   Roast for 25-30 minutes, stirring both pumpkin and chickpeas halfway through, until pumpkin is tender and chickpeas are crispy.

7. 7

   While vegetables are roasting, whisk together remaining olive oil, lemon juice, and honey to make the dressing. Season with salt and pepper.

8. 8

   Remove from oven and let cool for 5 minutes. The chickpeas will continue to crisp as they cool.

9. 9

   Arrange salad greens on a serving platter, top with roasted pumpkin and chickpeas.

10. 10

    Scatter red onion slices, crumbled feta, and pumpkin seeds over the salad.

11. 11

    Drizzle with the honey-lemon dressing just before serving.