Moroccan pumpkin, chickpea, feta and almond salad

Up your mid-week salad game with this comforting Moroccan pumpkin, chickpea, feta and almond salad recipe.

This warm Moroccan pumpkin, chickpea, feta and almond salad is a vibrant and hearty celebration of all things autumn.

It features roasted pumpkin, protein-packed chickpeas, creamy feta, crunchy almonds and mint leaves, all tossed in a zesty Moroccan-inspired dressing.

Perfect for a nutritious mid-week meal or easy work lunch.

Moroccan pumpkin, chickpea and almond salad recipe:


800g pumpkin, skin removed and cut into 2-3cm chunks

400g can chickpeas, rinsed and drained

1 tbsp extra virgin olive oil

2 tsp Moroccan seasoning

¼ cup slivered almonds

120g baby spinach (about 4 cups)

¼ red onion, finely sliced (optional)

1 cup mint leaves, roughly torn

50g feta, cubed or crumbled

For the dressing:

1⁄4 cup extra virgin olive oil

1 tbsp balsamic vinegar

2 tsp honey


Step 1. 

Preheat oven to 200°C. Place pumpkin and chickpeas on a large oven tray, drizzle with the oil and sprinkle with Moroccan seasoning.

Step 2.

Roast for 30-35 minutes until pumpkin and chickpeas are golden brown. Allow to cool.

Step 3.

Toast almonds in a large frying pan over medium heat, stirring frequently until golden brown (watch carefully as they can burn quickly).

Step 4.

To make the dressing, whisk all ingredients in a small jug or bowl until well combined.

Step 5.

Place baby spinach in a large bowl. Add the pumpkin, almonds, onion and mint and toss gently.

Step 5.

Transfer to a serving dish, sprinkle over the feta and drizzle with the dressing.

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