Pumpkin, Chorizo, and Chickpea Salad {GF}

This is a simple and delicious salad I made and took to a Youth gathering while I was in Australia. It was a huge hit!


Pumpkin, Chorizo, and Chickpea Salad


100g baby spinach leaves

100g arugula

1/4 leftover roasted pumpkin, cubed

1 can chickpeas, drained and rinsed

100g chorizo

1 red capsicum (pepper)

3 tbsp balsamic vinegar

1/2 tsp mixed spice

1/2 tsp rosemary

50g Kalamata olives

50g crumbled feta cheese (optional)

Extra Virgin olive oil

Sea salt

Cracked pepper


  1. Wash the baby spinach and arugula leaves, pat dry, and toss them in a large salad bowl.
  2. Place the chickpeas and chorizo in a medium pan with a lug of extra virgin olive oil. Cook until chorizo is crispy. Put these to the side to cool.
  3. Add capsicum to the pan and saute until capsicum is soft.
  4. Put the chickpea mix back in the pan along with mixed spice, rosemary, balsamic vinegar, and the pre-prepared roast pumpkin. Saute for another minute, then add the mixture to the salad bowl.
  5. Toss in olives and crumble feta cheese on top.
  6. Add freshly ground salt and pepper to taste, and a drizzle of extra virgin olive oil.

Serve on the side of a piece of grilled protein with a slice of my Kalamata Olive and Herb Spelt Bread.


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