Warm Roast Pumpkin and Chickpea Salad Recipe

Name: Warm Roast Pumpkin and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g butternut pumpkin; 2 tablespoons olive oil; 2 teaspoons ground cumin; salt and pepper, to taste; 150 g snow peas, trimmed, thinly sliced diagonally; 800 g chickpeas, drained; ⅓ cup sun-dried tomato, drained and chopped; ½ cup of fresh mint, coarsely chopped; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon balsamic vinegar; 2 teaspoons caster sugar

Servings: persons

500 g butternut pumpkin
2 tablespoons olive oil
2 teaspoons ground cumin
salt and pepper, to taste
150 g snow peas, trimmed, thinly sliced diagonally
800 g chickpeas, drained
⅓ cup sun-dried tomato, drained and chopped
½ cup of fresh mint, coarsely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 teaspoons caster sugar

1
Peel pumpkin, discard seeds.
2
Cut into 2cm pieces.
3
Place in a baking dish with oil and cumin.
4
Season.
5
Toss well to combine.
6
Cook in a hot oven (200C) for 25 minutes, or until lightly browned and tender.
7
Meanwhile, to make balsamic dressing, place all ingredients (last four ingredients) in a saucepan.
8
Stir over a low heat until warm and sugar is dissolved.
9
Season.
10
Add snow peas to a saucepan of boiling water.
11
Boil for around 30 seconds.
12
Drain.
13
Rinse under cold water.
14
Drain well.
15
To serve, place pumpkin, snow peas, chickpeas, tomatoes and mint in a large bowl.
16
Drizzle with warm dressing.
17
Toss to combine.

1412

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g butternut pumpkin, 2 tablespoons olive oil, 2 teaspoons ground cumin, salt and pepper, to taste, and more.

Yes, Warm Roast Pumpkin and Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Roast Pumpkin and Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions