Pumpkin And Chickpea Salad With Lemon Tahini Dressing

There’s something beautiful about fall the way the air feels a little crisper, the light turns golden, and the world seems to slow down. It’s the perfect time for comforting soups, roasted veggies, and hearty salads that nourish the body while reminding you of God’s creativity in every color, texture, and flavor.

This Pumpkin and Chickpea Salad with Lemon Tahini Dressing is one of those recipes that feels like a gift from the garden. It’s simple but bursting with goodness roasted pumpkin cubes that melt in your mouth, crunchy chickpeas that add texture and protein, and a creamy lemon tahini dressing that ties everything together with bright, tangy flavor.

It’s wholesome, filling, and easy to prepare and it’s a beautiful way to enjoy the bounty of fall while keeping your meals light and refreshing. Whether you serve it as a side dish for a family dinner or as a main meal for lunch, this salad is a celebration of flavor, color, and gratitude. And like all the best meals, it’s not just food for your body it’s food for your soul.

Description

This Pumpkin and Chickpea Salad with Lemon Tahini Dressing is a vibrant, nutrient-packed dish that combines the earthy sweetness of roasted pumpkin with the heartiness of chickpeas and the brightness of a creamy lemon-tahini dressing. Every bite feels balanced creamy, tangy, nutty, and lightly sweet.

It’s gluten-free, vegan, and full of fiber and protein, making it both satisfying and energizing. The salad works beautifully warm or cold, and it’s easy to make ahead for meal prep or gatherings.

It’s the kind of dish that makes you pause and smile a reminder that healthy food can be comforting, flavorful, and full of God’s goodness.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 4 servings

Calories: About 360 per serving

Ingredients

For the Salad:

• 2 cups pumpkin, peeled and cubed (about ½-inch pieces)

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon ground cinnamon (optional, but adds warmth)

• Salt and pepper to taste

• 4 cups mixed greens (baby spinach, arugula, or kale work well)

• ½ small red onion, thinly sliced

• ½ cup pomegranate seeds (optional but beautiful for color and sweetness)

• ¼ cup toasted pumpkin seeds (pepitas) or chopped nuts for crunch

For the Lemon Tahini Dressing:

• ¼ cup tahini (sesame paste)

• 3 tablespoons fresh lemon juice

• 1 tablespoon olive oil

• 1 tablespoon maple syrup (or honey)

• 1 small garlic clove, minced

• 3–4 tablespoons warm water (to thin, as needed)

• Salt to taste

Instructions

Step 1: Preheat and Prepare the Pumpkin

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

Toss the pumpkin cubes with olive oil, cumin, paprika, cinnamon if using salt, and pepper. Spread them out in a single layer on the baking sheet giving them space helps them roast evenly and get those perfect caramelized edges.

Roast for 20–25 minutes, flipping halfway through, until the pumpkin is tender and slightly golden on the edges.

There’s something truly peaceful about the smell of roasting pumpkin. It fills the kitchen with warmth earthy, slightly sweet, and comforting. While it cooks, you can take those 20 minutes to slow down, sip a cup of tea, or even whisper a short prayer of gratitude.

“Lord, thank You for the beauty of the seasons for the food that nourishes and the small moments that remind me You are near.”

Step 2: Prepare the Chickpeas

While the pumpkin roasts, pat your chickpeas dry with a clean kitchen towel. Toss them with a drizzle of olive oil, a pinch of salt, and a sprinkle of cumin or paprika if you’d like.

You can roast them on a separate baking sheet for 20–25 minutes until golden and crispy or if you’re in a hurry, skip roasting and leave them soft both ways are delicious.

Crispy chickpeas add a little crunch and nuttiness to the salad, while soft ones blend into the dressing and greens with a creamy bite.

Step 3: Whisk the Lemon Tahini Dressing

In a small bowl, whisk together:

• Tahini

• Lemon juice

• Olive oil

• Maple syrup (or honey)

• Garlic

• Salt

Then slowly whisk in warm water one tablespoon at a time until you reach a creamy, pourable consistency.

Taste and adjust maybe a little more lemon for brightness or a bit more maple syrup for sweetness.

The dressing should be smooth, slightly tangy, and nutty the kind that makes you want to dip your spoon in just to taste it again.

If you’ve never made tahini dressing before, this one might just become your new favorite. It’s simple, but the balance of flavors feels almost luxurious and it’s the secret that turns this salad from nice to wow.

Step 4: Assemble the Salad

Now comes the fun part!

In a large bowl or platter, arrange your mixed greens as the base. Add the roasted pumpkin, chickpeas, and red onion slices.

Drizzle half of your lemon tahini dressing over the top and gently toss everything together until evenly coated.

Then sprinkle the pomegranate seeds and pumpkin seeds or nuts over the salad for a burst of color and crunch.

Finally, drizzle the rest of the dressing on top just before serving.

The result? A colorful, vibrant salad that looks like fall on a plate golden pumpkin, ruby pomegranate, green leaves, and creamy dressing swirled through. It’s beautiful, nourishing, and soul-satisfying.

Notes

• Pumpkin substitutes: You can easily swap pumpkin for butternut squash or sweet potato both work beautifully with the tahini dressing.

• Make ahead: Roast your pumpkin and chickpeas in advance and refrigerate them for up to 3 days. The salad can be assembled quickly when you’re ready to eat.

• Extra protein: Add grilled chicken, quinoa, or a hard-boiled egg for a fuller meal.

• Storage: Store leftovers in the fridge for up to 2 days. Keep dressing separate and toss before serving to keep the greens fresh.

• Flavor boosters: Try adding feta cheese or avocado slices for an extra layer of creaminess.

Faith and Food: Finding God’s Grace in Everyday Nourishment

When you take a moment to prepare something wholesome like this salad, it’s more than cooking it’s an act of care. You’re slowing down, using your hands, and turning simple ingredients into something beautiful.

That, in many ways, mirrors how God works in our lives.

He takes the ordinary a handful of ingredients, a moment in your day, a heart that feels a little tired and turns it into something good. Something nourishing.

This salad reminds us of Philippians 4:19:

“And my God will meet all your needs according to the riches of His glory in Christ Jesus.”

Every grain of salt, every drizzle of oil, every squeeze of lemon is a reflection of how God meets us where we are providing not only what we need for the body, but also what our souls crave: peace, presence, and joy.

Cooking doesn’t have to be rushed or stressful. It can be a quiet prayer, a practice of gratitude, a way to worship through creation.

Serving Ideas

This salad is incredibly versatile. You can enjoy it:

• Warm, straight from the oven, when the pumpkin and chickpeas are still toasty.

• Chilled, for a refreshing and light lunch.

• As a side, paired with grilled chicken, salmon, or roasted vegetables.

• As a main dish, especially with a piece of crusty bread on the side.

It’s also a beautiful addition to holiday tables the bright colors and bold flavors make it stand out among heavier dishes.

If you’re hosting friends or family, serve this salad in a large bowl and drizzle the dressing tableside. People love watching that creamy tahini swirl across the golden pumpkin it’s irresistible!

Nutritional Information (per serving)

• Calories: ~360

• Protein: 11g

• Fat: 16g

• Carbohydrates: 44g

• Fiber: 9g

• Sugars: 8g

This recipe is packed with plant-based protein, healthy fats, and fiber to keep you full, focused, and energized the perfect blend for busy days that still deserve nourishing meals.

A Moment of Gratitude

There’s something deeply satisfying about taking time to create a meal like this from chopping the pumpkin to whisking the dressing. Each step is simple, yet together they create something extraordinary.

It’s a reflection of how God weaves the pieces of our lives together small acts, quiet faith, simple obedience into something whole and beautiful.

When you sit down to enjoy this salad, take a moment to pause. Breathe. Offer thanks for the hands that prepared the meal, the land that grew the food, and the God who sustains it all.

Say a short prayer, maybe something like this:

“Lord, thank You for this food that nourishes my body and soul.
Thank You for the seasons that remind me of Your faithfulness,
for the joy of creation, and for the peace that comes when I slow down in Your presence.”

Because even in something as ordinary as making lunch, we can experience the extraordinary the warmth of gratitude, the beauty of simplicity, and the reminder that God’s love is in every detail.

Conclusion: A Recipe For The Heart

At its core this Pumpkin and Chickpea Salad with Lemon Tahini Dressing is about more than ingredients. It’s about slowing down long enough to notice God’s hand in the simple things the color of roasted pumpkin, the tang of lemon, the joy of sharing a meal.

Life can get busy. But every time we pause to cook something wholesome to sit and savor instead of rush, we create space to hear God’s whisper:

“Be still and know that I am God.” Psalm 46:10

So the next time you’re craving something nourishing not just for your body but for your spirit make this salad. Let it remind you of His creativity, His provision, and His endless grace.

Serve it with joy, share it with love, and remember sometimes the most ordinary meals become extraordinary moments when they’re seasoned with gratitude and faith.