Chickpea & Pumpkin Salad with Falafels


  • 2 tsp olive oil
  • 1/2 pumpkin, cut into cubes
  • 1 tsp Nudespice Heady & Herby
  • 1 can chickpeas, drianed
  • 1 tsp Nudespice Sweet & Smoky
  • 1/4 cucumber, deseeded and sliced
  • 8 cherry tomatoes, halved
  • 1 red onion, finely diced
  • 1 small handful fresh parsley, finely sliced
  • Optional: toasted pumpkin seeds and pomegranate to top


    Preheat oven to 180c
    Place pumpkin cubes on a lined baking tray and drizzle over 1 tsp olive oil and 1 tsp Nudespice Heady & Herby
    Place in the oven for 30 minutes
    Meanwhile, in a large pan, heat 1 tsp olive oil and add the chickpeas. Sprinkle over 1 tsp Nudespice Sweet & Smoky. Fry for 8 minutes, stirring regularly (optional – you can also add the chickpeas to the roasted pumpkin tray for the last 10 minutes of cooking if you like them a little crunchy!)
    Remove pumpkin from oven, combine with chickpeas and allow to cool for around 15 minutes
    In the meantime prepare the remaining ingredients and combine in a large bowl
    Mix in the chickpeas and roasted pumpkin, plate up and enjoy!

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