Pumpkin, spinach and chickpea salad

A delicious one dish meal.

Pumpkin, spinach and chickpea salad


Serves 4

500g diced pumpkin
pinch salt
1 x 400g can chickpeas, 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 chickpeas 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 1590kj
Protein 5.8g
Total fat 32.6g
- saturated fat 3.3g
Carbohydrates 13.6g
- sugars 6.1g
Fibre 7.3g
Sodium 320mg

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