Roasted pumpkin and chickpea salad

Recipe: Roasted pumpkin and chickpea salad


  • 1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges
  • 3 teaspoons caster sugar
  • 2 tablespoons olive oil
  • 2 x 400g cans chickpeas, drained, rinsed
  • 75g toasted slivered almonds (see note)
  • 1/3 cup white balsamic vinegar
  • 3 garlic cloves, crushed
  • 1 lemon, rind finely grated
  • 1 cup flat-leaf parsley leaves


  1. Preheat oven to 220°C. Divide pumpkin between 2 large baking trays. Season with salt and pepper. Sprinkle with sugar and drizzle with oil.
  2. Roast for 30 to 40 minutes, swapping trays after 20 minutes, or until golden and tender. Set aside to cool. Place pumpkin on a large plate.
  3. Add chickpeas and almonds. Toss to combine. Cover and refrigerate until required. Whisk vinegar, garlic and lemon rind in a jug.
  4. Season with salt and pepper. Pour dressing over pumpkin salad. Sprinkle with parsley. Toss gently to combine.
  5. Serve.

Number of servings (yield): 8

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)