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Middle Eastern-style pumpkin and chickpea salad

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With its rich flavours, this Middle Eastern-style pumpkin and chickpea salad will not disappoint.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Middle Eastern-style pumpkin and chickpea salad

Ingredients

  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 600g Kent pumpkin, seeded, cut into thin wedges
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 red capsicum, seeded, thickly sliced
  • 1 red onion, cut into thin wedges
  • 80g baby spinach leaves
  • 400g can chickpeas, rinsed, drained
  • 3/4 cup coriander leaves
  • 2 tbs lemon juice
  • 1/3 cup (95g) Greek-style yoghurt
  • 2 tbs pistachio dukkah

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Combine the oil and garlic in a small bowl. Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika.

  2. Step 2

    Place capsicum and onion in a bowl. Add remaining oil mixture. Toss to coat. Season. Cook vegetables, in batches, turning occasionally, for 4-5 mins or until lightly charred and tender.

  3. Step 3

    Arrange spinach on a serving platter. Sprinkle with chickpeas and top with vegetables and coriander. Drizzle with lemon juice and top with dollops of yoghurt. Sprinkle with dukkah.

Middle Eastern-style pumpkin and chickpea salad

Middle Eastern-style pumpkin and chickpea salad
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Ingredients
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 600g Kent pumpkin, seeded, cut into thin wedges
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 red capsicum, seeded, thickly sliced
  • 1 red onion, cut into thin wedges
  • 80g baby spinach leaves
  • 400g can chickpeas, rinsed, drained
  • 3/4 cup coriander leaves
  • 2 tbs lemon juice
  • 1/3 cup (95g) Greek-style yoghurt
  • 2 tbs pistachio dukkah
    Description

    With its rich flavours, this Middle Eastern-style pumpkin and chickpea salad will not disappoint.

    Method

    1. Step 1

      Heat a barbecue grill or chargrill on medium-high. Combine the oil and garlic in a small bowl. Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika.

    2. Step 2

      Place capsicum and onion in a bowl. Add remaining oil mixture. Toss to coat. Season. Cook vegetables, in batches, turning occasionally, for 4-5 mins or until lightly charred and tender.

    3. Step 3

      Arrange spinach on a serving platter. Sprinkle with chickpeas and top with vegetables and coriander. Drizzle with lemon juice and top with dollops of yoghurt. Sprinkle with dukkah.