Roasted Pumpkin,Chickpea and Dukkah Salad

Roasted Pumpkin,Chickpea and Dukkah Salad

By Vicki McRae
0:15 To Prep
0:30 To Cook
4 Servings
Average Rating
Difficulty Easy

Simple to prepare, colourful and tasty with a lovely crunch of the toasted pistachios, tartness from the preserved lemon and sweetness from the pumpkin and spice of the Aussie Bush Dukkah


  • 1.3kg Butternut pumpkin, peeled, diced into 2cm pieces
  • 1 Tbs Olive oil
  • 1/4 cup Pistachio nuts
  • 400g can of chickpeas, rinsed and drained
  • 1 small red onion, thinly sliced
  • 150g Baby Spinach or mixed salad leaves
  • 100g Persian Fetta
  • 1 Tbs Aussie Bush Dukkah
  • 1 Tbs Coarsley chopped chives
  • 1 clove fresh garlic, crushed
  • 2 tsp preserved lemon skin washed and chopped
  • 1 1/2 white wine vinegar

Step 1

Preheat oven to 200 degrees/400 degrees F

Step 2

Combine Pumpkin and oil in large roasting pan. Roast for 15 mins or until tender

Step 3

Meanwhile place nuts on an oven tray; roast in oven for 3 min or until golden. Remove from tray immediately

Step 4

Make Preserved lemon vinaigrette (see below)

Step 5

Place pumpkin in a large bowl with chickpeas with Dukkah; toss gently with half the vinaigrette to combine. Arrange leaves, pumpkin mix and all other ingredients on serving platter and top with remaining vinaigrette

Step 6

PRESERVED LEMON VINAIGRETTE - Place crushed garlic, finely chopped lemon rind, olive oil and vinegar in a screw top jar and shake well

Chef's Tips

If unavailable substitute preserved lemon with lemon juice. Adjust Dukkah to taste if you like a little more heat.



Loved the different flavours, friends went for 2nds!


This was so easy and the family loved it.

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code