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+ servings
Chickpea quinoa salad with pumpkin

Get the Recipe: Chickpea Quinoa Salad With Pumpkin

This vegan chickpea quinoa salad with oven-baked pumpkin is filling, high in protein and easy to make. Serve it as a comforting, healthy fall-inspired dinner or energising lunch after a workout. 
5 from 6 votes


  • 550 g pumpkin, (about 500g/18oz), cubed
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp garlic granules
  • 1 tbsp maple syrup
  • 1/2 cup quinoa, dry
  • 1.5 cups chickpeas, cooked
  • 1 large carrot, ribboned*
  • 1 medium red onion, chopped
  • 1/2 cup petit pois
  • 1 medium avocado, mashed
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 2-3 tbsp chopped walnuts, to garnish, optional


  • Preheat the oven to 200 degrees C/392 F. Cook the quinoa according to packaging instructions (this should take around 20 minutes).
  • In a large mixing bowl, stir together the cubed pumpkin, salt, pepper and maple syrup until the pumpkin is evenly coated. Transfer to a baking sheet covered with parchment paper and bake for 15-20 minutes, until the pumpkin is soft. 
  • Add the pumpkin, cooked quinoa, chickpeas, carrot, red onion, carrot ribbons, petit pois, mashed avocado and balsamic vinegar to a large mixing bowl. Stir well to combine, seasoning with more salt and pepper and garnishing with walnuts if desired. Serve straight away or chill for an hour for a cold salad.**


* Simply ribbon the carrot with a vegetable peeler. 
** The salad lasts 3-4 days in the fridge in an airtight container. 
Calories: 486kcal, Carbohydrates: 91g, Protein: 20g, Fat: 6g, Cholesterol: 1mg, Sodium: 128mg, Potassium: 1687mg, Fiber: 14g, Sugar: 22g, Vitamin A: 29460IU, Vitamin C: 29mg, Calcium: 161mg, Iron: 7.8mg