Roasted Pumpkin & Chickpea Salad

November 05, 2018

Roasted Pumpkin & Chickpea Salad

Why not use those left over October pumpkins in this tasty Roasted Pumpkin & Chickpea Salad. Featuring our Nudespice Heady & Herby and Sweet & Smoky.


  • 2 tsp olive oil
  • 1/2 pumpkin, cut into cubes
  • 1 tsp Nudespice Heady & Herby
  • 1 can chickpeas, drianed
  • 1 tsp Nudespice Sweet & Smoky
  • 1/4 cucumber, deseeded and sliced
  • 8 cherry tomatoes, halved
  • 1 red onion, finely diced
  • 1 small handful fresh parsley, finely sliced
  • Optional: toasted pumpkin seeds and pomegranate to top


    • Preheat oven to 180c
    • Place pumpkin cubes on a lined baking tray and drizzle over 1 tsp olive oil and 1 tsp Nudespice Heady & Herby
    • Place in the oven for 30 minutes
    • Meanwhile, in a large pan, heat 1 tsp olive oil and add the chickpeas. Sprinkle over 1 tsp Nudespice Sweet & Smoky. Fry for 8 minutes, stirring regularly (optional - you can also add the chickpeas to the roasted pumpkin tray for the last 10 minutes of cooking if you like them a little crunchy!)
    • Remove pumpkin from oven, combine with chickpeas and allow to cool for around 15 minutes
    • In the meantime prepare the remaining ingredients and combine in a large bowl
    • Mix in the chickpeas and roasted pumpkin, plate up and enjoy!

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