Roast Pumpkin & Chickpea Salad

I’ve never had anyone tell me they didn’t like this Roast Pumpkin & Chickpea Salad. Rich in both colour, flavour and fiber, this salad is the perfect side to any protein dish OR if you’re a vegetarian, a complete protein combination to ensure you meet those protein requirements.

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Roast Pumpkin & Chickpea Salad

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


5 from 1 review

  • Author: Alyse


  • 1 cup quinoa
  • 1/4 kent pumpkin
  • 1 red onion
  • 1 400g can chickpeas
  • 1/3 cup coriander
  • 1/4 cup white wine vinegar
  • 1 tsp. rapadura sugar
  • Olive Oil & Goat’s cheese to serve


  • Preheat oven to 180C.
  • Place the quinoa in a saucepan. Add 2 cups of water and bring to the boil. Reduce heat to low, cook for 15 minutes or until the water has been absorbed. Set aside.
  • Slice the pumpkin into thin wedges. Arrange on the baking tray. Drizzle with a small amount of olive oil and place in the oven for 15mins.
  • Remove tray from the oven, add the onion and remaining olive oil. Return to the oven for a further 15mins OR until pumpkin is tender.
  • Once complete, add drained chickpeas, finely chopped coriander, white wine vinegar, sugar and goat’s cheese to a small bowl. Toss to combine.
  • Arrange pumpkin on a serving plate, top with remaining ingredients and a drizzle of olive oil before serving.

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1 Comment

  1. Lillie Clark

    Love this recipe!

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Meet Alyse

I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.