Roast pumpkin, chickpea & feta salad
Caramelised pumpkin and cumin chickpeas with creamy feta, toasted walnuts and a lemon dressing over fresh spinach.
At a glance
Vegetarian · 15 minutes active preparation · 45 minutes total · meal
Method range: 2–2 servings.
Contains: milk, walnut. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 2437 kJ
- Protein
- 24.0 g
- Carbs
- 38.7 g
- Fat
- 32.7 g
- Iron
- 5.5 mg
- Calcium
- 294.5 mg
- Folate
- 257.4 µg
- Vitamin C
- 33.1 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Butternut pumpkin, peeled and deseeded, raw500 g
- Canned chickpeas, drained300 g
- Feta, vegetarian-rennet80 g
- Baby spinach, raw60 g
- Walnuts, raw and unsalted20 g
- Olive oil25 g
- Lemon juice35 g
- Ground cumin3 g
- Iodised salt1 g
- Ground black pepper1 g
Method
- Heat the oven to 220°C conventional / 200°C fan. Cut the pumpkin into 2 cm cubes. Pat the drained chickpeas dry. Toss both with 15 g oil, cumin, salt and pepper. Spread over a large tray with gaps between the pieces; use two trays if needed.
- Roast for 25–35 minutes, turning once, until the pumpkin is tender with browned edges and the chickpeas are lightly crisp at the edges. Let cool for 5 minutes so the spinach does not immediately wilt.
- Meanwhile, roughly chop the walnuts. Toast in a dry frying pan over medium heat for 2–3 minutes, stirring, until fragrant. Transfer out of the hot pan as soon as they colour.
- Whisk the lemon juice with the remaining 10 g oil. Divide spinach between two wide bowls. Add the warm pumpkin and chickpeas, drizzle with all the dressing, crumble over the feta and finish with toasted walnuts. Choose feta labelled with vegetarian rennet if following a vegetarian diet.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 2437 kJ | — | |
| 24.0 g | — | |
| 32.7 g | — | |
| 15.1 g | 60%AI | |
| 38.7 g | — | |
| 295 mg | 29%RDI | |
| 35 µg | 23%RDI | |
| 5.5 mg | 30%RDI | |
| 0.36 µg | 15%RDI | |
| 257 µg | 64%RDI | |
| 33.1 mg | 74%RDI |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Independently developed and editorially reviewed; not kitchen-tested. Timings are estimates; use stated doneness cues. Original batch size reviewed. Ingredient identity evidence does not certify allergen-free manufacture.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed; not kitchen-tested. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Calculated from weighed ingredient inputs using existing AFCD records. Raw/dry weights are specified; noodles and peas use cooked, drained weights. All listed oil, salt and sauce are counted. Cooking losses and drained residues are not separately measured; finished-dish nutrients are estimates. Unknown nutrient values remain unknown. No unlisted garnish or accompaniment is included. Not kitchen-tested.
- Butternut pumpkin, peeled and deseeded, raw: Whole-recipe edible weight.
- Canned chickpeas, drained: Whole-recipe edible weight.
- Feta, vegetarian-rennet: Whole-recipe edible weight.
- Baby spinach, raw: Whole-recipe edible weight.
- Walnuts, raw and unsalted: Whole-recipe edible weight.
- Olive oil: Whole-recipe edible weight.
- Lemon juice: Whole-recipe edible weight.
- Ground cumin: Whole-recipe edible weight.
- Iodised salt: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Butternut pumpkin, peeled and deseeded, raw: Pumpkin, butternut, peeled, fresh, raw
- Canned chickpeas, drained: Chickpea, canned, drained
- Feta, vegetarian-rennet: Cheese, fetta (feta)
- Baby spinach, raw: Spinach, baby, fresh, raw
- Walnuts, raw and unsalted: Nut, walnut, raw, unsalted
- Olive oil: Oil, olive
- Lemon juice: Juice, lemon
- Ground cumin: Cumin (cummin) seed, dried, ground
- Iodised salt: Salt, table, iodised
- Ground black pepper: Pepper, black, ground