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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


  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 600g Kent pumpkin, seeded, cut into thin wedges
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 large red capsicum, seeded, thickly sliced
  • 1 red onion, cut into thin wedges
  • 80g baby spinach leaves
  • 400g can chickpeas, rinsed, drained
  • ¾ cup coriander leaves
  • 2 tbs lemon juice
  • ⅓ cup (95g) Greek-style yoghurt
  • 2 tbs pistachio dukkah

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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


  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.