Chickpea, Pumpkin Seed & Feta Salad

5 from 3 votes

Jennifer Leal is a New Englander who discovered her passion for science at a young age, and her passion to be a Stay At Home Mom and Foodie a bit later.  She’s now the mother of two and the owner of the food and family blog Savoring the Thyme.

Last year she shared her deliciously simple recipe for Sweet Potato Wraps, and today she offers up another easy win. You can also find her on Facebook and Twitter.

Chickepea, Pumpkin Seed, Feta Salad

Being a busy mom, blogger and social person means that there is seldom time for in-depth recipes and meals however, healthy choices are always a main focus of mine. I enjoy tossing beans and seeds on as many recipes as I can and testing out the flavors. Such is the case with this salad.

My friend stopped by and while the kids played, I made this salad. Even though there was enough for four people, we ate it as our main meal and felt satisfied. Try to use organic and BPA-free canned items if possible, but no matter what, enjoy what mother nature has supplied.

Chickepea, Pumpkin Seed, Feta Salad
5 from 3 votes

Chickpea, Pumpkin Seed & Feta Salad

By: Jennifer Leal
This delicious combination of ingredients makes for the perfect salad to have when guests come over.
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings


  • 1 1/2 cups Baby Spinach, sliced into thin strips
  • 1 1/2 cups Romaine Lettuce, sliced into thin strips
  • 1/2 15 oz. can of Chickpeas, rinsed and drained*
  • 1/2 Carrot, grated
  • 1/4 cup roasted salted Pepitas , (Pumpkin Seeds)
  • 1/2 Red Pepper, chopped
  • 1/3 cup crumbled Feta Cheese
  • Olive Oil & Red Wine Vinegar to taste


  • Prepare all ingredients and combine in a bowl.
  • Drizzle on olive oil and vinegar, toss well and enjoy.


*If you'd prefer to avoid the can altogether, check out this technique for Preparing Dried Chickpeas.


Calories: 248kcal, Carbohydrates: 33g, Protein: 13g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 163mg, Potassium: 514mg, Fiber: 9g, Sugar: 7g, Vitamin A: 4410IU, Vitamin C: 24.8mg, Calcium: 135mg, Iron: 4.2mg
Like this recipe? Rate and comment below!
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November 5, 2019 3:58 am

5 stars
It’s look easy, delicious. I will definitely try this for my mother. Thanks for sharing your post.

October 30, 2013 12:50 pm

5 stars
Can not wait to try, I love chickpeas. I have to stop myself from eating the entire batch when I oven roast them.

November 26, 2011 8:49 pm

I just tried this and had balsamic vinegar dressing on the top.. Mmmm SOO good 🙂 Thanks

October 19, 2011 11:03 pm

Sounds like a winning combo in our house. Will add it to the salad repertoire.

October 14, 2011 4:24 pm

Making it tonight! I will let you know how it is!

October 12, 2011 3:36 am

5 stars
Wow, this looks so good. It also looks like a good base that you could add extra beans or veggies to easily.

October 11, 2011 8:16 pm

i love chickpeas in salad. I also know that my niece finds the garbanzo beans the least offensive of the bean team.

October 11, 2011 5:19 pm

looks delicious! i get a little bit wary of the zillions of pumpkin recipes that appear in food blogs in october, but i’ve never seen one with pumpkin SEEDS before. this looks awesome. thanks!


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