Chickpeas, pumpkin and homemade vinaigrette dressing combine to create a healthy, low calorie and low fat salad. Chickpeas, also known as garbanzo beans, are rich in protein, iron and potassium, and pumpkin contains large amounts of beta-carotene and vitamin A. This recipe yields approximately six servings of pumpkin and chickpea salad, each containing only 243 calories and 10 grams of fat. Double the recipe to make a larger batch if necessary.
Preheat the oven to 400 degrees F.
Cut the pumpkin in half and remove the seeds and fibrous strings from inside. Cut away the stalk, and then cut the remaining fruit into 1- to 2-inch chunks.
Place the pumpkin pieces on a baking sheet and spray with olive oil cooking spray. Bake for 30 to 40 minutes, or until tender and slightly caramelized.
Add the red wine vinegar and tomatoes to a saucepan, and place over low heat. Cook for 10 to 15 minutes, or until the tomatoes are softened.
Transfer the softened tomatoes and vinegar to a food processor. Add the balsamic vinegar, granulated sugar, lemon juice and pepper. Process on medium speed until well combined but still chunky.
Toss the roasted pumpkin pieces and chickpeas in the vinegar mixture. Sprinkle with cilantro if desired, and serve immediately for the best results.