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Harissa pumpkin and chickpea salad

Harissa pumpkin and chickpea salad

A spicy, comforting salad.

  • Serves 4
  • Less than 45 minutes


  • 1kg pumpkin
  • Salt and milled pepper
  • 1 Tbsp (15ml) olive oil
  • ½ cup (125ml) harissa paste
  • 3 Tbsp (45ml) water
  • 1 can (400ml) chickpeas, rinsed and drained
  • 1 Tbsp (15ml) smoked paprika
  • ½ large packet (150g) baby spinach
  • ¼ cup (60ml) pumpkin seeds, toasted
  • 1 disc (80g) low-fat feta, crumbled


  1. Preheat oven to 200°C.
  2. Cut pumpkin into wedges.
  3. Place on a baking tray and season, then drizzle with oil.
  4. Bake for 20 minutes.
  5. Mix harissa paste and water and brush onto pumpkin.
  6. Reduce heat to 180°C.
  7. Toss chickpeas with paprika, salt and pepper and add to tray.
  8. Bake for another 10 to 15 minutes. Cool slightly.
  9. Place baby spinach onto platter and top with pumpkin and chickpeas.
  10. Scatter with pumpkin seeds and feta. Serve.
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