Pumpkin feta and chickpea salad

Pumpkin feta and chickpea salad




  • 1kg butternut pumpkin, peeled, deseeded and cut into 2cm cubes
  • Olive oil spray
  • 1 teaspoon olive oil
  • 1 red onion, thinly sliced
  • 1 x 400g can chickpeas, drained and rinsed
  • 4 cups (about 100g) baby spinach leaves
  • 180g feta
  • half a cup fresh orange juice
  • 2 tablespoons olive oil
  • 2 teaspoons Moroccan seasoning
  • 1 loaf Turkish bread
  • half a cup dukka


  • Preheat the oven to 200C.
  • Line a tray with baking paper.
  • Lay pumpkin on tray and spray with olive oil spray.
  • Bake for 20 minutes or until tender.
  • Prepare dressing by whisking orange juice, olive oil and Moroccan seasoning together in a small bowl.
  • Prepare Turkish bread by cutting in half lengthways, then cut crossways into 2cm wide strips.
  • Spray with olive oil spray, sprinkle with dukkah and bake for 5 minutes until golden.
  • Heat a non-stick frypan to medium heat, add oil and cook onion for 2-3 minutes or until soft.
  • Add chickpeas and cook for 2 minutes until heated through.
  • Transfer to a large bowl and add roast pumpkin, feta, spinach and dressing.
  • Toss well to combine and serve immediately with Turkish bread.



  • Yum, yum, yum. Taste sensations: crunch of the spinach, chewy chickpeas, salty feta, smooth sweet pumpkin and zesty dressing!
  • Dukkah is a spice mix usually consisting of sesame seeds, ground almonds, cumin and other spices.
  • It is now readily available in supermarkets and delis.
  • If you prefer not to buy yet another jar of specialty spice, substitute a teaspoon of cumin for the Moroccan spice.

Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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