Pumpkin and chickpea salad

Pumpkin and chickpea salad



  • 1.5kg pumpkin, peeled, cut into large cubes
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1/3 cup vegetable oil
  • 1 x 400g tin chickpeas, drained and rinsed
  • 8 dried figs, diced
  • 1 red onion, sliced
  • 1 cup roughly chopped fresh coriander leaves
  • 1 large lemon, rind grated, juiced
  • 1/3 cup olive oil


Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper and set aside.

In a bowl, toss the pumpkin with cumin, coriander and vegetable oil until completely coated. Spread pumpkin in a single layer on the baking trays and cook for 20-25 minutes. Remove from trays and cool.

Place pumpkin, chickpeas, figs, onion, coriander leaves, lemon rind, lemon juice and olive oil into a bowl and toss gently to coat. Serve.

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Serving Suggestions


  • I used soft and juicy semi-dried figs for this recipe.
  • You can use the pumpkin while it's still warm if you are in a hurry.
  • If you're preparing this salad in advance, it is best to add the coriander just before serving so it keep its fresh taste and crisp texture.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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