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Roast Pumpkin & Chickpea Salad

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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.