Roast Pumpkin Salad recipe with Chickpeas

Roast pumpkin and chickpea salad with coriander dressing

  • serves 4
  • Easy

Check out this roast pumpkin and chickpea vegetarian salad. This super easy gluten free recipe makes an ideal midweek meal for the family. Plus, it's low in calories, too



  • olive oil 4 tbsp
  • ground coriander 2 tsp
  • ground cumin 2 tsp
  • smoked paprika 2 tsp
  • dried chilli flakes 1 tsp
  • pumpkin 500g, seeds removed and wedged
  • red onions 2, wedged
  • chickpeas ½ x 400g tin, drained
  • kale 150g
  • feta 50g, optional


  • natural yogurt 100g
  • tahini 1 tbsp
  • lemon 1, juiced
  • coriander a small bunch


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and some seasoning into a bowl and add the pumpkin and red onion, and toss well. Tip onto a large baking sheet, so there’s lots of room around everything to get nice and crisp, and bake for 30 minutes. Add the chickpeas to the tray, give everything a really good toss and put back in the oven for 20 minutes.

  • Step 2

    Meanwhile, put the yogurt, tahini, lemon juice and coriander into a food processor with 4 tbsp of water and whizz until smooth and green. It should be thick but drizzle-able.

  • Step 3

    Add the kale to a bowl with ½ of the dressing and massage with clean hands. Leave to marinate for 20 minutes, massaging again half way through.

  • Step 4

    Remove the pumpkin from the oven – it should be cooked through, golden and charred. Leave to one side for 5 minutes to cool slightly. Once the pumpkin has cooled slightly tip into the kale bowl and mix well.

  • Step 5

    Serve on individual plates with more dressing drizzled over and feta sprinkled on top, if you like.

Nutritional Information

  • Kcals 245
  • Fat 16g
  • Saturates 2.7g
  • Carbs 14.7g
  • Sugars 8.1g
  • Fibre 6.2g
  • Protein 7.2g
  • Salt 0.1g