Pumpkin and Chickpea Salad

Pumpkin and Chickpea Salad
5 from 1 vote
Cuisine: Family Favorites
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings (editable): 2
Calories: 441kcal
Author: Katie @ The Daily Menu


  • 500 g Pumpkin
  • 1 tbsp Oil
  • Salt/Pepper
  • 1/2 Tin of Chickpeas
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 4 c Spinach & Kale Salad Mix
  • 2 tbsp Dried Cranberries
  • 2 tbsp Pumpkin Seeds
  • 1 tbsp Sunflower Seeds
  • 2 tbsp Spinach & Feta Dip


  • Preheat the oven to 180°C
  • Peel and dice the pumpkin into cubes. Drizzle with oil and season with salt and pepper. Place on a non stick roasting tray and roast for 30-35 minutes
  • Drain and rinse the chickpeas, add to a bowl and drizzle with a small amount of oil, sprinkle with paprika and garlic powder. Add to the roast pumpkin for the last 10 minutes of cook time
  • Remove the pumpkin and chickpeas from the oven and allow to cool
  • Add the spinach and kale to individual salad bowls, top with the pumpkin and chickpeas, sprinkle over the dried cranberries, pumpkin seeds and sunflower seeds
  • Serve with a dollop of spinach and feta dip


Serving: 1Serve | Calories: 441kcal | Carbohydrates: 38g | Protein: 23g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 455mg | Potassium: 1001mg | Fiber: 10g | Sugar: 9g | Vitamin A: 437IU | Vitamin C: 42mg | Calcium: 7mg | Iron: 19mg