Pumpkin, spinach and chick pea salad

A delicious one dish meal.


Pumpkin, spinach and chick pea salad


Serves 4

500g diced pumpkin
pinch salt
1 x 400g can chick peas, rinsed and drained
200g baby spinach leaves

1 tsp chopped garlic
½ tsp chopped red chilli
1 Tbsp lemon juice
½ cup lite olive or canola oil


Cook pumpkin in lightly salted water until soft. Drain and transfer to a bowl.
Add chick peas and spinach.
Drizzle dressing over salad, toss gently and serve.

To make dressing:
Place all dressing ingredients in a screw top jar and mix well.

Variation: use sliced silverbeet leaves.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1788kj
Protein 7.7g
Total fat 34g
- saturated fat 5g
Carbohydrates 18.2g
- sugars 7.3g
Fibre 12.2g
Sodium 573mg

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