Roast Pumpkin & Chickpea with Feta

Delicious warm salad for summer or winter, on its own or as a side dish (serves 4)

We always have a can of chickpeas in the cupboard, they are such a versatile legume.
Here, teamed with pumpkin and onions not only are they delicious but also nutritious.

The kids love Mondays as I feel inspired to experiment in the kitchen and create new recipes. This one was dubbed the “best one yet” so I hope it lives up to expectations. 


Pumpkins (and in fact all orange vegetables) are high in carotenoids and these are converted in our body to vitamin A. Vitamin A is important for healthy eyesight AND it helps fight infections. 


Onions are rich in phytonutrients (compounds made by plants) which are a hot topic in nutrition at the moment. Phytonutrients are being studied for their potential to prevent disease and they are already known to help our immune system.


I took the inspiration for recipe from something my husband cooked up when we were staying on the West Coast one winter. His meal was cooked on the stovetop, but I have used the oven – mainly because it is less labour intense 🙂


  • 6 cups pumpkin (about ⅓ pumpkin) cut into 1cm cubes
  • 1 large onion – cut into ⅛ (like an apple)
  • 1 can chickpeas – drained
  • 1 tsp cumin
  • 2 tbsp oil
  • Salt
  • 100 gms feta cheese – crumbled
  • 1 handful baby spinach leaves



  • Juice of 1 lemon
  • 1 clove crushed garlic
  • 2 tbsp oil


  1. Preheat oven to 200°C.
  2. Place pumpkin, onion, and chickpeas in a large bowl. Add cumin and oil. Toss until well coated.
  3. Spread on a baking tray in a single layer. Sprinkle with salt and bake for 30 minutes or until pumpkin is softened and onion has started to caramelise.
  4. In a container with a lid add lemon juice, garlic, and oil. Shake vigorously to combine.
  5. Remove cooked pumpkin, onion and chickpea mixture from the oven and add spinach and feta. Mix to combine.
  6. Pour dressing over the mixture and serve.