Moroccan pumpkin and chickpea salad

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

  • 30 mins cooking
  • Serves 4
  • Print


Moroccan pumpkin and chickpea salad
  • 1/2 medium_piece butternut pumpkin (1.4kg), peeled
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon ras el hanout
  • 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped preserved lemon rind
  • 200 gram (6½ ounces) greek-style yoghurt
  • 1/2 small_piece red onion (50g), sliced thinly
  • 1 fresh long red chilli, chopped finely
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves
  • 1/2 cup loosely packed fresh mint leaves


Moroccan pumpkin and chickpea salad
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Cut pumpkin into 2cm (¾-inch) thick wedges; place on a large baking-paper-lined oven tray. Combine oil and ras el hanout in a small bowl; brush over pumpkin. Season. Roast 20 minutes or until tender. Cool slightly.
  • 3
    Meanwhile, place a quarter of the chickpeas in a small bowl; mash with a fork. Stir in juice, rind and yoghurt; season to taste.
  • 4
    Arrange pumpkin on a serving platter; top with remaining chickpeas, onion and dressing. Sprinkle with chilli and herbs.


The salad and dressing can be made several hours ahead. Assemble salad close to serving.

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