Moroccan Pumpkin and Chickpea Salad

Inspired by the wonderful team at Bondi Health and Wellness, this salad is packed with nutrients including essential proteins from the combination of chickpeas and pumpkin seeds. It a fantastic crowd pleaser and is perfect for work lunches, keeping you going all afternoon without that sluggish drop at 3pm!

Recipe Type: GF, DF, RSF, V

Serves ~4
Time 1 hr to roast and assemble all ingredients

Ingredients:

• 1-1.5 kg your favourite pumpkin peeled, cut into 2cm cubes
• 1/3 C of extra virgin olive oil (EVOO) for dressing + extra for roasting pumpkin
• 1 t each of ground cumin, ground coriander, ground paprika, ground ginger, ground cinnamon
• Optional – if you like heat, add a pinch of cayenne (or more if you REALLY like heat)
• Fresh ground black pepper and pinch of sea salt, to taste
• 3 C soaked and cooked chickpeas (or 2 x 400g cans of organic chickpeas, well rinsed and drained)
• 1/2 C pumpkin seeds (pepitas)
• 1 red onion, halved, thinly sliced
• 2 small bunches of parsley (any kind, can also use some fresh coriander here too), well washed and roughly chopped
• 2 large lemons, rind grated, juiced
• 3 large handfuls of fresh spinach leaves, well rinsed

*Ensure all vegetables, greens and chickpeas are well washed and drained.

Method:

1. Roast the Pumpkin. Peel and cube pumpkin, put into large bowl with a little EVOO and sprinkle with spices, salt and pepper. Toss until well coated in herbs and spices. Place into a baking try and roast in the oven at 200 degrees for about 20-30min, until golden and cooked through. Remove from the oven and allow to cool.
2. Prepare other salad ingredients (chop, wash, rinse etc.).
3. Make salad dressing. Grate the rind of two lemons, squeeze the juice and combine with 1/3 C of olive oil and a generous grind of salt and pepper, mix well.
4. Toss cooled pumpkin, chick peas, pumpkin seeds and chopped fresh parsley and red onion in a bowl to combine (option to add dressing here if you like).
5. Place fresh spinach leaves on a platter, spoon over chickpea and pumpkin mix.
6. Drizzle dressing over salad (alternatively toss through the pumpkin and chickpea mixture before placing over spinach leaves)

Store in an air-tight container in the fridge to last you a few lunches throughout the week.