Pumpkin, eggplant and bean salad

A delicious, tasty, colourful and tasty salad.

Pumpkin, eggplant and bean salad


Serves 4

½ red onion, thinly sliced
2 Tbsp wine vinegar
2 cups diced pumpkin
1 eggplant, diced
2 Tbsp canola oil
½ cup bulgur wheat
½ cup boiling water
1 x 400g can kidney beans, drained and rinsed
1 x 400g can chickpeas, drained and rinsed
1 cup halved cherry tomatoes
½ cup chopped parsley
2 Tbsp lemon juice
2 Tbsp olive oil
pinch salt
freshly ground black pepper, to taste


Place onion and vinegar in a bowl and leave to marinate for at least 30 minutes or overnight.
Preheat oven to 225°C.
Place pumpkin and eggplant in a roasting dish. Drizzle with oil and toss to coat.
Place in the preheated oven and roast for approximately 15-20 minutes or until soft.
Remove from oven and allow to cool.
Place bulgur wheat in a large bowl and pour over boiling water. Cover and leave for at least ten minutes.
Mix pumpkin and eggplant with bulgur, kidney beans, chickpeas, tomatoes, parsley, lemon juice, oil, salt and pepper.
Serve immediately or cover and refrigerate until ready to serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1554kj
Protein 13.2g
Total fat 17.9g
- saturated fat 3g
Carbohydrates 53.1g
- sugars 9.1g
Fibre 17.4g
Sodium 326mg

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