Roast Pumpkin Feta and Chickpea Salad

20 minutes + 15 minutes Serves 4


  • 1.3 kg butternut pumpkin, peeled, chopped coarsely
  • 1 Tbsp olive oil
  • 1/4 cup unsalted pistachios
  • 400g canned chickpeas rinsed, drained
  • 1 red onion sliced thinly
  • 150 g baby spinach leaves
  • 1 Tbsp fresh chives, coarsely chopped
  • 100 g feta cheese, crumbled
  • 1 clove garlic, crushed
  • 2 tsp lemon rind
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp white wine vinegar
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1. Preheat oven to 200°C (180°C fan-forced).

2. Combine pumpkin and oil in a large baking dish and season. Roast for 15 minutes or until tender.

3. Meanwhile, place pistachios on a baking tray and roast for about 3 minutes or until golden. Remove from tray immediately.

4. To make the lemon vinaigrette, combine garlic, lemon rind, olive oil and white wine vinegar in a screw-top jar and shake well.

5. Place baby spinach leaves in a serving bowl. Add roasted pumpkin, chickpeas, red onion, feta and chives. Drizzle with lemon vinaigrette and top with pistachios.