youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Pumpkin and Chickpea Salad

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is a delicious salad that can be served on the side with any meal. It is healthy and yet tastes indulgent - satisfying all areas! Vary amounts depending on how many you wish to serve.

This is a delicious salad that can be served on the side with any meal. It is healthy and yet tastes indulgent - satisfying all areas! Vary amounts depending on how many you wish to serve.

Ingredients

Serves: 4-6 as a side, but this depend

Metric Cups
  • ½ pumpkin
  • 1 can chickpeas (around 400g)
  • 10 grams sundried tomatoes (depending on your taste!)
  • mint
  • balsamic vinegar
  • 2 cloves garlic (crushed well)
  • olive oil
  • ½ pumpkin
  • 1 can garbanzo beans (around 400g)
  • ⅓ ounce sundried tomatoes (depending on your taste!)
  • mint
  • balsamic vinegar
  • 2 cloves garlic (crushed well)
  • olive oil

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Pumpkin and Chickpea Salad is a community recipe submitted by Peachie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Roast pumpkin in oven until tender. Usually 20-30 mins at 200 degrees celsius. Set aside to cool.
  • Drain sundried tomatoes on absorbent paper to remove excess oil, then chop into bite-sized morsels.
  • Combine pumpkin, chickpeas and sundried tomatoes in bowl.
  • Make a quick dressing with balsamic vinegar and garlic.
  • Toss salad with dressing to coat. Drizzle with olive oil (not too much as the sundried tomatoes will have residue oil as well).
  • Before serving, scatter fresh chopped mint over the top.

  • Roast pumpkin in oven until tender. Usually 20-30 mins at 200 degrees celsius. Set aside to cool.
  • Drain sundried tomatoes on absorbent paper to remove excess oil, then chop into bite-sized morsels.
  • Combine pumpkin, garbanzo beans and sundried tomatoes in bowl.
  • Make a quick dressing with balsamic vinegar and garlic.
  • Toss salad with dressing to coat. Drizzle with olive oil (not too much as the sundried tomatoes will have residue oil as well).
  • Before serving, scatter fresh chopped mint over the top.

    • Additional Information

    These quantities are very general - add more or less depending on what your taste is. Also nice with nuts (especially cashews!) for added crunch.

    These quantities are very general - add more or less depending on what your taste is. Also nice with nuts (especially cashews!) for added crunch.

    Try This Tip

    Easy Peeling Garlic

    From Rhyleysgranny
    • 14
    • 2

    Asked and Answered

    Can I Use A Vegan Alternative For Buttermilk In The Dressing For The Asparagus And New Potato Salad?

    From ppcologne
    • 14
    • 2

    Tell us what you think
    Sardine Spaghetti

    Other recipes you might like

    KITCHEN UK book cover
    Spiced Pumpkin Chutney
    By Nigella
    • 14
    • 2
    KITCHEN UK book cover
    Soup Made With Garlic and Love and Pumpkin Scones
    By Nigella
    • 14
    • 2

    Recipe by Suelang

    Pumpkin and Green Bean Thai Curry
    By Suelang
    • 14
    • 2

    Recipe by SuzzetaH

    Mum's Pumpkin Fruit Cake
    By SuzzetaH
    • 14
    • 2

    Join in

    More search options

    Occasion

    Theme