Chickpea, Spinach And Pumpkin Salad
Servings
4serves
Servings
4serves
Ingredients
  • 400g tinned chickpeasdrained and rinsed
  • 400g baby spinach
  • 250g pumpkincubed
  • 1 thickly diced onion
  • 2 diced tomatoes
  • 1/4cup cashews
  • 2tbsp olive oil
  • 1tbsp balsamic vinegar
  • 1/2tsp Dijon mustard
  • 1 garlic cloveminced
  • Salt and pepperto taste
Instructions
  1. Heat oven to 200C. Remove the skin and seeds from the pumpkin and cut into chunky cubes. Place on a baking tray lined with baking paper along with the onion, and drizzle over half of the olive oil. Sprinkle with salt and pepper and place in the oven for 40 minutes or until golden, turning half way through.
  2. Meanwhile, make your dressing by placing the rest of the olive oil, the balsamic vinegar, mustard, garlic and salt and pepper into a small jar. Give it a good shake and set aside.
  3. In a large bowl combine your baby spinach, tomatoes, cashews, and chickpeas. Add the pumpkin once it’s finished roasting, and top with the homemade dressing.
Recipe Notes

Recipe serves 4 at 355 calories per serve

Print Recipe
Chickpea, Spinach And Pumpkin Salad
Spiced Chickpea and Pumpkin Salad
Course Main Dish
Cuisine Vegetarian
Servings
serves
Ingredients
  • 400 g tinned chickpeas drained and rinsed
  • 400 g baby spinach
  • 250 g pumpkin cubed
  • 1 thickly diced onion
  • 2 diced tomatoes
  • 1/4 cup cashews
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste
Course Main Dish
Cuisine Vegetarian
Servings
serves
Ingredients
  • 400 g tinned chickpeas drained and rinsed
  • 400 g baby spinach
  • 250 g pumpkin cubed
  • 1 thickly diced onion
  • 2 diced tomatoes
  • 1/4 cup cashews
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste
Spiced Chickpea and Pumpkin Salad
Instructions
  1. Heat oven to 200C. Remove the skin and seeds from the pumpkin and cut into chunky cubes. Place on a baking tray lined with baking paper along with the onion, and drizzle over half of the olive oil. Sprinkle with salt and pepper and place in the oven for 40 minutes or until golden, turning half way through.
  2. Meanwhile, make your dressing by placing the rest of the olive oil, the balsamic vinegar, mustard, garlic and salt and pepper into a small jar. Give it a good shake and set aside.
  3. In a large bowl combine your baby spinach, tomatoes, cashews, and chickpeas. Add the pumpkin once it’s finished roasting, and top with the homemade dressing.
Recipe Notes

Recipe serves 4 at 355 calories per serve