Quinoa, Chickpea & Pumpkin Salad

1/2 a butternut pumpkin
Olive oil
Pinch of salt
1 cup quinoa, uncooked
Zest of ½ a lemon
½ tsp cumin
1 clove garlic, chopped
1 bunch asparagus, trimmed, cut into 4cm pieces
1 tbsp lemon juice plus extra for serving
1 x 400g tin chickpeas, drained, rinsed
2 cups rocket, rinsed, dried
1 cup flat leaf parsley, roughly chopped
½ a red onion, finely diced


Preheat oven to 200°c. Cut up the pumpkin into 2cm cubes and place on a baking tray. Drizzle the pumpkin with 1tsp of olive oil and a pinch of salt. Toss to coat, then bake in the oven for 30 minutes. Set aside to cool.

Cook quinoa as per instructions on the packet, adding the lemon zest to the cooking water. Drain any excess water. Set aside to cool.

Heat 1Tbsp olive oil in a saucepan over medium heat. Add cumin and cook for 1 minute, then add the garlic and asparagus and cook for a further 3-4 minutes. Remove from heat and add the lemon juice and chickpeas, stirring to coat.

Place the roasted pumpkin, cooked quinoa and chickpea mixture into a large bowl, also adding the rocket, parsley and spanish onion. Gently toss to combine salad.

Prior to serving, give the salad and extra squeeze of lemon juice and drizzle on ½ Tbsp olive oil. Add some spoonfuls of labneh on top of the salad and sprinkle with paprika.

Serves 4-6 as a main or 6-8 as a side.


Kitchen Notes

  • This is a filling salad that works well as a main, but could also be served alongside chicken, beef or fish.

  • Also a great salad to pack for lunches the next day.

  • Labneh is a type of cheese made from strained yoghurt.