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Pumpin-Spiced Delicata Squash & Chickpea Salad

Pumpkin-Spiced Roasted Squash & Chickpea Salad! Need something a little different to serve alongside your holiday staples? This warm salad dish is sweet, savory and filled with the flavors and aromas of the holiday season! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Salad, Side Dish
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 2 medium Delicata squash seeds removed, chopped into cubes
  • 1 can chickpeas rinsed, drained and lightly patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon salt
  • ½ teaspoon to 1 teaspoon pumpkin spice blend
  • ½ cup toasted pecans or pumpkin seeds
  • {Optional} Greens of your choice such as arugula, spinach or kale


  • Preheat the oven to 400 degrees. Line a large baking pan with foil. Set aside.
  • Place the cubed squash and chickpeas on the pan. Drizzle with olive oil and maple syrup. Season with salt and pumpkin spice and toss well so that everything is coated.
  • Roast for 30 minutes, stopping half way through the cook time to stir up everything on the pan. The chickpeas will turn golden brown and the squash will be very tender when it's done.
  • Remove from oven while it's still warm and transfer to a serving dish. Toss with pecans or pumpkin seeds and greens if desired just before serving. Serve warm.


If you need a larger yield for Thanksgiving, simply double the quantities.