In the kitchen
Comments 14

Roasted Pumpkin and Chickpea Salad

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Baked pumpkin has always been a favourite of mine. Combined with chickpeas and a creamy yogurt dressing sets of a perfect combination for this warm salad. The hint of fresh mint  gives it a  some real freshness. A winning all round taste blaster…read on for the recipe…

Our Summer days are fading…the leaves are turning colors and not to my liking beginning to Fall…The array of Autumn/Winter vegetables are arriving…fennel,mushrooms,sweet potato and pumpkins. One of my favourites, from those wonderful colourful ornamentals,

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…to sweet butternut .As we’re still not cold enough for those marvelous tasty pumpkin soups and cottage pies, My result, this warm pumpkin and chickpea salad.

This recipe is a winner in taste and time. Around ten minutes of preparation and 25 minutes cooking time for the pumpkin all can be down in a turn of your kitchen.

Recipe: Roasted Pumpkin and Chickpea Salad

Serves 6

1 kg pumpkin, peeled and thinly sliced

2 garlic cloves, crushed

1 tablespoon olive oil

1 tablespoon Dukkah or Moroccan seasoning mix

400 g can chickpeas, rinsed and drained

1/2 cup chopped fresh mint

2 tablespoons silvered almonds,lightly toasted

Yogurt Dressing

2 tablespoons natural yogurt

1 teaspoon lemon juice

extra chopped fresh mint

Preheat oven to 200°C. Toss pumpkin, garlic, oil and seasoning together and spread in a single layer on a oven proof paper tray.Season well with salt and pepper bake for 20 –25 minutes, until golden and tender.

roasted pumpkin

Transfer roasted pumpkin to a large platter, arrange chickpeas, mint and almonds on top of pumpkin.

Combine dressing ingredients in a small bowl. Drizzle a little over pumpkin and serve remaining dressing separately.

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A great start to our Autumn and colourful pumpkin season.

Thanks to Alicia who hosts Tasty Tuesday Bloghop on A Beautiful Mess check out her Peach Crisp recipe, and take a look at some wonderful and talented works for Tasty Tuesday.




  1. This Buttercup has totally fallen for this butternut…pumpkin…whatever you want to call it…I LOVE IT…and a must for me:) Thanks to you both xxxx

  2. Sounds interesting. I’m always looking for new ways to eat pumpkin. And with chickpeas? Thanks for linkin up to tasty tuesdays.

  3. I never would have thought of making a salad with pumpkin! Although the cold days are upon us here, I might make this as a lunch to take to work, it sounds delicious!

    • Its a great quick lunch and really tasty….if you take it for work you might like to take the yogurt dressing separately and pour on fresh!

      • Pumpkin soup? Oh, I haven’t made that since last fall… I think it might be time to pull that one out of the old recipe book.
        I hope you’ll be sharing yours, too, so I can compare? (Or maybe I could just stop by and try some…LOL)

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