Pumpkin and Chickpea Salad

This recipe is vegetarian and gluten-free. With an optional change it could also be dairy-free.

Prep Time
15 minutes
Cook Time
40 minutes
Serves 1
Pumpkin and Chickpea Salad


Step 1. Gently toss together the pumpkin, chickpeas, spinach, onion, dressing and seasonings to combine. Transfer to a serving plate, scatter over almonds and coriander if desired. Gently swirl harissa through yoghurt and serve alongside.

Tip: to roast the pumpkin, place on a baking paper-lined tray and bake in a 180°C oven for 40-45 minutes.

And, it is easy to prepare extra pumpkin for another day, and store, chilled, for 2-3 days.


  • 1½ cups 1½-2cm pieces chopped pumpkin (150g), dry roasted
  • 125g can chickpeas, drained (75g)
  • ½ cup (15g) baby spinach
  • 2 thin slices red onion, cut into thin strips
  • 1 tablespoon reduced fat French dressing
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons (2.5g) toasted flaked almonds
  • Coriander sprigs, for serving, optional
  • ¼ cup (60g) reduced fat natural yoghurt, for serving
  • Harissa, or other chilli paste/sauce, to taste, for serving

Per serve:

Energy: 952kj (228kcal)

Protein: 12.4g

Fat: 5g

Carbohydrates: 27.7g

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