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Spicy Roasted Pumpkin & Chickpea Salad

A delightful seasonal salad with warming, grounding flavours balanced with fresh herbs that you can serve warm or at room temperature. You can prep this recipe in advance.

  • Serves2-4
  • Cooks in 25-35 mins
  • Prep time 10 mins
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Prep in Advance


adds to shopping list


  • 4-6 cups pumpkin - small dice
  • 1 can chickpeas - drain + rinse
  • 1 tbsp olive oil | liquid aminos

Spice Blend

  • 1 tsp smoked paprika
  • 1 tsp gnd cumin
  • 1 tsp granulated garlic
  • 1 tsp dried oregano
  • 1 tsp salt | dulse + black pepper
  • ½ - 1 tsp chilli | chipotle


  • 2 scallions - fine sliced
  • 1 cup mix herbs*
  • 4 cups salad greens - optional



Spicy Roasted Pumpkin & Chickpea Salad


PREHEAT OVEN 400F | 200C. Line a sheet pan with parchment paper.


MIX olive oil | liquid aminos + spices* in a bowl big enough to fit the chopped veg.


WASH PUMPKIN, chop + peel, then dice into small pieces – similar in size to chickpeas.  ** Depending on the pumpkin I am using, I don’t always peel it as some squash & pumpkin skins roasted are delicious – some are not; when in doubt, peel your pumpkin.


ADD pumpkin + drained and rinsed chickpeas to spice bowl; mix and stir well to coat evenly.


SPREAD out in a single layer on a sheet pan. ROAST 20 mins. SHAKE PAN & turn so it browns evenly. 


ROAST 5-10 mins more until golden + crispy outside and tender inside. Remove from the oven and let cool if not serving immediately.


MIX roasted pumpkin & chickpeas with sliced & chopped herbs and served on a bed of greens.


Serving Ideas
on a bed of greens like arugula, baby lettuces or spinach or baby kale leaves,
with Herb Roasted Almonds & Pumpkin Seeds

drizzled with Lemon Garlic Tahini

drizzled with Apple Cider Vinaigrette

with Gochujang Miso Tahini Sauce

with Super Green Hummus.

with Rainbow Root Vegetable Salad

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*MIX HERBS = any combination or single herb – parsley, cilantro, chives, dill, basil.


SWAP PUMPKIN use any winter squash, turnips, celeriac, sweet potato, yams, beetroot or cauliflower – be sure to cut them all up into similar sizes ~ cooking times may vary.


SWAP *SPICE BLEND for Harissa or any pre-blended spice mix you like.


BATCH BLEND SPICE MIX – triple the recipe using tablespoon measures and store in a glass jar, so it is ready to grab & go!


PREP IN ADVANCE, blend spice mix + prep veg + cut up herbs.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

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