Roasted Pumpkin and Smashed Chickpea Salad

This is one of my favourite side dishes! Healthy, low fat, highly nutritious and VERY EASY, it complements chicken, fish, lamb and beef.

It’s also a wonderful addition to a vegetarian feast if you leave out the pancetta.


Approximately 1kg organic pumpkin (I like to use Jap but any pumpkin is fine)

2 tblsp sunflower oil

1 400g can organic chickpeas – drained

zest of 1/2 lemon

1 tblsp lemon juice

1 tblsp olive oil

3 tsp sesame seeds – toasted

1 cup flat leaf parsley -chopped

pinch of freshly ground black pepper

pinch of Himalayan salt or Celtic sea salt

4 thin slices pancetta – fried until crisp (optional)


Remove pumpkin skin, chop into 1cm cubes and toss in sunflower oil. Roast in hot oven until golden brown. Remove from oven and cool on paper towel/ kitchen towel.

Place the chickpeas in a large bowl. With the back of a fork gently “smash” the chickpeas until they are roughly broken.

Add lemon zest, lemon juice, olive oil, salt and pepper to chickpeas and stir to combine.

Add sesame seeds, parsley and pumpkin and stir to combine.

Top each serve with a slice of crispy pancetta (optional) or a little extra parsley.

Serves 4

This is a really inexpensive dish to make with organic ingredients but if you don’t have access or if you can’t afford them, just use conventional ingredients. 🙂

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