Vegetarian oven tray bake / Mediterranean-style side or light main.

Roasted Pumpkin with Feta and Chickpeas

Name: Roasted Pumpkin with Feta and Chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 900 g / 2 lb Pumpkin or butternut squash, peeled and cut into wedges; 240 g / 8.5 oz Canned chickpeas, drained, rinsed, and dried; 150 g / 5.3 oz Feta cheese, crumbled and kept refrigerated until use; 120 g / 4.2 oz Red onion, thin wedges; 10 g / 0.35 oz Garlic, finely grated; 45 ml / 3 tbsp Extra virgin olive oil; 30 ml / 2 tbsp Lemon juice; 15 g / 0.5 oz; use maple syrup if serving to children under 12 months; 2 g / 1 tsp Smoked paprika; 2 g / 1 tsp Ground cumin; 0.5 g / 1/4 tsp Chili flakes, optional; 5 g / 1 tsp Fine salt; 1 g / 1/2 tsp Black pepper; 15 g / 0.5 oz Parsley and mint, chopped; 20 g / 0.7 oz Pumpkin seeds

Sweet roasted pumpkin, crisp chickpeas, creamy feta, red onion, lemon, herbs, and toasted seeds come together in a colorful vegetarian tray bake with bold Mediterranean flavor.

Prep15 minTotal15 min 4 servingsEasyabout 390 kcal

Recipe video

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Method

Heat the oven to 220°C / 425°F. Line a large baking tray with parchment paper.

Peel and seed the pumpkin, then cut it into even wedges about 2.5 cm / 1 in thick.

Pat the chickpeas very dry, slice the red onion into wedges, and grate the garlic.

Whisk olive oil, lemon juice, honey, paprika, cumin, chili, salt, and pepper.

Toss the pumpkin with half of the seasoning, then spread it on the hot tray in one layer.

Roast the pumpkin for 15 minutes, until the underside starts to caramelize.

Toss chickpeas, onion, and garlic with the remaining seasoning.

Add chickpeas and onion around the pumpkin. Roast for 15–18 minutes more.

Turn the pumpkin gently and check that the chickpeas are crisp and the onion is softened.

Scatter crumbled feta over the hot tray.

Return to the oven for 5–7 minutes, just until the feta is hot through the center and lightly golden at the edges.

Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, shaking often.

Rest the tray for 5 minutes, then finish with herbs and a little extra lemon juice.

Plate warm with toasted seeds, a light olive oil drizzle, and extra pepper.

Chef notes

Serve with warm flatbread, couscous, quinoa, or leafy greens. Add Greek yogurt or tahini on the side for extra creaminess.

Dry chickpeas carefully for better crispness. Cut pumpkin evenly so it roasts at the same speed. Keep feta in chunky crumbles so it warms without disappearing. Use pasteurized feta, especially for pregnant or immunocompromised guests. Allergens: milk and dairy; pumpkin seeds may be unsuitable for guests with seed allergies. Honey is not suitable for children under 12 months; use maple syrup instead. Refrigerate leftovers in a covered container within 2 hours, consume within 2 days, and reheat until piping hot before serving.