Beetroot, pumpkin, chickpea salad

This beetroot, pumpkin, chickpea salad is a well-rounded, nutritious, filling, lunch option for work. It also makes a colourful bbq side dish, perfect for entertaining.




  • 1 x tin chickpeas
  • 500g beetroot
  • 500g pumpkin
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed or finely chopped
  • 2 big handfuls of rocket or spinach
  • 100g feta
  • Handful walnuts and pumpkins seeds (toasted)
  • Salt and pepper to taste
  • Fresh basil (optional)


  • 2 ½ tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly chopped mint
  • Salt and pepper


Drain chickpeas in a sieve. 

Whisk all dressing ingredients in a medium bowl, then add the chickpeas and leave to marinade for three hours or longer.

Turn the oven to 200 degrees bake, or 180 degrees fan bake.

Cut beetroot and pumpkin into large yet bite-size pieces, toss in olive oil, garlic, salt and pepper. Place onto a tray and bake for approximately 25 minutes.

Leave to cool.

Add cooled vegetables and rocket or spinach to the chickpea dressing mixture, give it a good stir. Crumble over the feta and toasted walnuts and seeds. Top with fresh basil if using.

Love salads that aren’t boring? Check out my broccoli salad recipe.

Serves 4 (as a main dish)

Nutritional information

Approximate per serve

376 calories
Fat 22g (saturated 5.9g)
Carbs 37g (sugar 15.5g)
Protein 13g
Dietary Fibre 10g

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