Article: Neil Williams (Canberra Organic – Autumn 2022)

Looking for something to make with all those pumpkins? Why not try this tasty salad — perfect as main meal or as a side dish to accompany roast beef or salmon.

Roast pumpkin and chickpea salad

1 kg of pumpkin (butternut, jap or similar pumpkin)
400 g tin of chickpeas, drained
2 clove of garlic, crushed
1/4 tsp allspice
4 tbsp olive oil (or your favourite oil)
3 1/2 tbsp of lemon juice
3 tbsp tahini
1/3 cup coriander, chopped
1/2 small red onion, finely diced (optional)

  • Cut the pumpkin into 2cm cubes, place onto a baking tray, drizzle with 2 tbsp of oil and sprinkle with allspice and 1 clove of crushed garlic.
  • Roast in the oven for around 30 mins at 1800C, until soft and starting to brown. Take out of the oven and let it cool until just warm. Mix with the chickpeas in a bowl.
  • Mix the remaining ingredients together (1 clove of garlic, crushed, 2 tbsp oil, lemon juice and tahini) and then spoon over the pumpkin and chickpeas. Add 1/3 cup of chopped
  • coriander and serve.