Serves 4


  • 1 cup peeled and diced pumpkin, chopped into bite sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 15oz can chickpeas, rinsed and drained
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1 handful parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste


  1. First roast the pumpkin. Arrange it on a lined oven tray, drizzle with olive oil and sprinkle with cumin and coriander. Roast until the pumpkin is soft and lightly browned.
  2. Arrange all salad ingredients together in a bowl. Drizzle with lemon juice and serve.