Dinner Recipe Dinner Recipe Dinner Recipe Dinner Recipe Dinner Recipe

Roast Pumpkin & Chickpea Salad

Kath Whalen

For Dinner ( Vegetarian, Salads, Easy )


Published on

20 minutes to prepare and 20 minutes to cook

Serves 4


My version of a friend's recipe... a wonderful combination of colours, textures and flavours.


180 gm Pumpkin  (peeled and cut into 3 centremetre cubes)
1 Spanish onion
2 cloves of garlic
1 red capsicum, sliced
400 gm chickpeas, drained & well rinsed
50 gm baby spinach
20 gm pine nuts (toasted)
Olive oil spray
Cumin & salt and pepper (to season)

2 teaspoons Olive Oil
Juice of 1 lemon
Zest of  1 lemon
2 teaspoon water
½ teaspoon Moroccan spice
1 clove of roasted garlic, crushed
1 tablespoon Dijonnaise


Preheat oven to 180 Celsius.

Place pumpkin on baking paper lined oven tray. Cut onion in half and then into thin wedges and add to tray with 2 peeled cloves garlic.

Spray with oil and sprinkle with cumin, salt & pepper.

Roast for 20 minutes (turning once) or until soft & beginning to brown. Remove from oven and allow to cool.

Combine dressing ingredients in a small jar and shake well.

To make salad combine chickpeas, capsicum, spinach, roast pumpkin, onion, roast garlic, with dressing.


Dijonnaise dressing is a prepared dressing available in supermarkets which is basically an egg mayonnaise combined with dijon and seeded mustards.


Login to post a comment

  • avatar

    Have not had the pumpkin but love beetroot in a salad like this Kath. mine is very similar but with the beertroot whole cut up and with greek feta is delish tyvm

  • avatar

    Yum!! All my favourite ingredients! Can't wait to try it :)