Pumpkin & Chickpea Salad

Makes 4 servings
Prep time: 5 mins
Cooking time: 15 mins

Our simple and tasty salad is filling as a complete meal, or as a side salad for your next barbeque. Plus, it’s the perfect dish to quickly whip up next time your non meat-eating friends pop around! 


  1. Cut up the pumpkin into rough two centimeter chunks and spread out on a baking tray. Drizzle with a glug of Pams Olive Oil and season with salt and pepper.
  2. Place in an oven preheated to 200°C for 15 minutes. At the halfway point, use a fish slice to turn the pieces, ensuring they’re cooking evenly.
  3. Drain the chickpeas before pouring into a large serving bowl.
  4. Mix through the onion, sundried tomatoes and three tablespoons of the reserved oil, before adding the parsley and roasted pumpkin. Serve immediately.


  • ¼ Pams Organic Pumpkin, peeled
  • 1 can Pams Chickpeas
  • ½ small Pams Organic Red Onion, very thinly sliced
  • 3 Tbsp Pams Sliced Sundried Tomatoes and an additional 3 Tbsp of oil from jar
  • Handful flat leaf parsley, roughly torn