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Roast Pumpkin and Chickpea Salad

Updated: Aug 23, 2023

This salad is a hit of vegetarian goodness that is rich in protein, complex carbohydrates, vegetables, healthy fats and packed with flavour! It is super easy to make, cheap and can be served chilled through the Summer months or warm during Winter.


Salad ingredients

  • ¼ Kent pumpkin

  • 2 red onions

  • ½ cup almonds

  • 200g mixed lettuce leaves (this is around a supermarket bag size)

  • 2 cans of chickpeas (rinsed and drained)

  • Mixed spices: 2 teaspoons of cumin, paprika and coriander, ¼ tspn cayenne pepper (more if you love it spiceh)

  • Salt and pepper

  • Olive oil

Tahini Salad Dressing

  • 3 tablespoons tahini

  • 2 tbspn ACV

  • 1 tspn maple

  • Pinch of salt n pepper

  • Stir- adding water until it reaches your preferred consistency


  • Pre-heat oven to 180°

  • Chop the pumpkin into large chunks (I like to leave the skin on. You can remove it if you don’t)

  • Repeat with the onion and spread across 2 large baking trays lined with parchment paper. Drizzle with olive oil and salt

  • Bake for approximately 1 hour or until soft and golden

  • Roughly chop the almonds and toast in a large pan on high heat until golden brown- careful not to burn them as this happens QUICKLY

  • In the same pan, add a large splash of olive oil. Add the chickpeas, spices and a generous pinch of salt and pepper. Cook until crispy.

  • Once you have allowed the pumpkin to cool for 15 minutes, spread the mixed lettuce over a large serving dish, top with pumpkin followed by the chickpeas, almonds and tahini dressing


Serves 2 (as main) / 4 (as side)


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