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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!

Method

  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.

Ingredients

  • 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