Pumpkin and chickpea salad

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Pumpkin and chickpea salad
  • 500 gram skin on, seeded, sliced kent pumpkin
  • 1/3 cup olive oil
  • 400 gram can, drained, rinsed chickpeas
  • 200 gram baby spinach
  • 1 small, thinly sliced red onion
  • 1/2 cup char-grilled capsicum strips
  • 2 tablespoon white balsamic vinegar
  • 6 soft-boiled, halved eggs
  • 1/2 cup basil leaves
  • 1 tablespoon moroccan seasoning


Pumpkin and chickpea salad
  • 1
    Preheat a barbecue grill plate or char grill pan on high.
  • 2
    Brush pumpkin with half oil. Cook 5-8 minutes, turning oven, until tender.
  • 3
    In a large salad bowl, combine pumpkin, chickpeas, spinach, onion and capsicum. Season to taste. Drizzle with combined remaining oil and vinegar. Serve topped with eggs, basil and a sprinkling of spice.


For vegetarians, add more protein with sliced avocado or a dollop of Greek yoghurt. Place eggs in a saucepan of cold water, loving to boil, reduce heat, summer gently 3 minutes. Cool under cold running water, peel and set aside.

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