Michelle’s Pumpkin & Chickpea salad


My friend Michelle told me this salad was good. She said it always gets cleaned up if she takes it somewhere. I test drove the recipe the other night, and didn’t even get time to take a photo. It was devoured.

Pumpkin chickpea salad

So, if you are into your salads, then add this one to your list. A great way to eat healthier food, and feel great at the end of it.


  • Small drizzle Olive oil
  • Pumpkin – I am using my homegrown butternut pumpkin – diced into 2cm cubes
  • 3-4 cloves chopped garlic
  • 1/2 red onion, finely chopped
  • Bunch of chopped flat leaf parlsey
  • 100g crumbled fetta (we don’t each much fetta in our house, if you eat more, add more)
  • Fried Bacon bits – this is in Michelle’s recipe, but for the first time in my life, I can honestly say the salad tasted amazing without it
  • 1 tin chick peas – strained and dried
  • Handful of slivered almonds (or pine nuts) lightly toasted
  • Couple of handfuls of Rocket – again, this was in Michelle’s recipe, but mine hasn’t grown big enough yet
  • 1 lemon
  • Olive oil

What you will need

  • Medium sized fry pan with a lid
  • Salad dish

What to do

  1. Drizzle a small amount of oil in the fry pan, and cook the pumpkin and garlic for 10 or so mins. I use the lid to ensure the pumpkin becomes soft. You can roast the pumpkin and garlic as an alternative
  2. Allow the pumpkin to cool (smells delishious!)
  3. Add all of the other ingredients except the lemon, nuts and olive oil
  4. Add a few squeezes of lemon, nuts and a drizzle of olive just before serving.

One Comment Add yours

  1. Michelle says:

    I am SO making this. Today. Just went to the freezer and pulled out last years pumpkin chunks. Gotta love the food vacuum/sealer thingy! Keeps things fresh…


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