Sheryl’s Roast Pumpkin & Chickpea Salad

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Total Time
20 mins
5 mins

This salad is wonderful great to take as a plate to a BBQ

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  1. Preheat oven to 200 deg.
  2. Put pumpkin on baking tray lined with baking paper.
  3. Spray with olive oil & roast for 30-40 mins or until it is tender & lightly caramelised.
  4. Allow to cool.
  5. To make salad dressing:.
  6. Put red wine vinegar & tomatoes in a small saucepan over low heat.
  7. Allow the tomatoes to soak in the hot vinegar to soften.
  8. Put this mixture into food processor & add remaining dressing ingredients. Process to combine but don’t over do it as the texture should be chunky. Toss pumpkin & chickpeas in the dressing onto a platter or individual bowls & sprinkle with the chopped herbs & ENJOY!