Craving a salad that’s more than just rabbit food? This quinoa, chickpea and pumpkin salad is a hearty, wholesome dish that’s perfect for Aussie lunches, BBQ sides, or meal prep. Packed with plant-based protein, fibre and roasted flavour, it’s a feel-good option that’ll actually keep you full. Plus, it’s gluten-free, can be made vegan and super easy to throw together. Let’s dig in!
Pumpkin, Kale, Chickpea and Quinoa Salad
This Pumpkin, Kale, Chickpea and Quinoa Salad is a nourishing, flavour-packed dish that’s perfect for any season. Roasted pumpkin brings natural sweetness, while kale adds crunch and nutrients. Protein-rich chickpeas and fluffy quinoa make it a satisfying, plant-based meal that’s both vegan and gluten-free. Ideal for lunches, meal prep or as a hearty side at your next BBQ.
Ingredients
- 1 butternut Squash Pumpkin
- 1 large red onion
- 3 cloves garlic
- 1 large kale
- 1 tin chickpeas or,
- 400 g rehydrated chickpeas
- 1 cup quinoa
- ⅛ cup olive oil
- 2 tsp minced rosemary fresh
- 1 tsp minced thyme fresh
- 1 tsp chilli flakes
- 2 cups stock whatever type you like
Dressing
- ⅛ cup olive oil
- 2½ tbsp apple cider vinegar
- 1 tbsp za'atar DIY is best
- 1 tbsp honey
- S+P to taste
To serve
- 1 handful dates chopped
- 1 handful pepitas
- feta optional
Instructions
- Preheat oven to 200℃
- Cut up pumpkin (skin on is fine) and onion. Toss in bowl with garlic, chickpeas, olive oil, rosemary, thyme and chilli until everything this coated. LEAVE OUT THE KALE!
- Spread across two baking trays and bake until the pumpkin is soft.
- While the veggies are cooking; in a medium pot, combine the quinoa and water, bring to a boil, then cover, reduce the heat, and simmer for 15 minutes. Remove from heat and leave covered for 10 minutes before fluffing with a fork.
- While the quinoa is cooking, chop the kale coarsely then give it a good massage. After the quinoa is cooked, drizzle some olive oil in the same pot, add the kale and 1 tbsp of water, put the lid on and let the kale cook until it's gone a darker green. Drain the water and remove it from the pot onto a chopping board. Cover with a tea towel and massage the kale again. Massaging it will make it less chewy and easier to eat.
- Take the garlic out of the oven when it has browned. Smash it then add it to a shaker with all of the other dressing ingredients. Adjust how much of each to meet your personal tastes. I add ALOT more honey.
- When everything is cooked, throw the veggies, kale, dates, pepitas and quinoa into a big bowl and toss it. When it's all combined add the dressing then toss it again. Add feta when serving!
Notes
Omit feta and swap honey for maple syrup for a vegan recipe.