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Chickpea Salad


  • 2 cups spinach

  • 1 cup pumpkin (kent/Japanese)

  • 1/3 cup dry chickpeas, pre-soaked, rinsed and boiled till soft.

  • 1 tbs fresh lemon juice

  • 2 tbs olive oil​

  • 200g/7 oz shredded rotisserie chicken


  • Pre-heat a moderate oven

  • Chop the pumpkin into small cubes and add this to a mixing bowl with the chickpeas

  • Add 1 tbs olive oil and stir to mix, then spread the pumpkin and chickpea mix on a baking tray and bake in the oven for 15-20mins until the pumpkin and chickpeas have begun to brown

  • When the pumpkin and chickpeas are cooked, remove from the oven and allow to cool for a few minutes

  • Place the spinach, lemon juice, shredded chicken and the second tablespoon of olive oil to a mixing bowl, then add the pumpkin and chickpeas and stir to mix

  • Divide the salad into two bowls, add a pinch of salt and pepper and enjoy!

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