Cinnamon Roast Pumpkin & Chickpea Salad with Whipped Tahini & Pomegranate

Written By Bodhi Khaya

A nourishing, festive, flavourful salad, combining sweet, spiced pumpkin with creamy tahini, tangy pomegranate, and herby chickpeas.

Ingredients

For the Cinnamon Roast Pumpkin

  • 1 medium pumpkin, cut into large cubes

  • 2 Tbsp olive oil

  • 2 tsp ground cinnamon

  • 1 tsp salt

  • 1 tsp chili flakes (optional, for heat)

  • 1 Tbsp maple syrup

For the Marinated Chickpeas

  • 1 tin (400g) chickpeas, drained

  • 2 cloves garlic, crushed

  • 1 tsp salt

  • 1 Tbsp olive oil

  • Chopped parsley (a small handful)

For the Whipped Tahini

  • ½ cup tahini

  • 3 cloves garlic, crushed

  • 1 tsp salt

  • Juice of 2 lemons

  • 2 Tbsp maple syrup

  • ¼ cup water (adjust for desired consistency)

For Assembly

  • 1 cup baby spinach

  • Pomegranate seeds (about ½ cup, or as desired)

  • (Optional) Candy baby beetroot, thinly sliced

  • (Optional) Hemp seed hearts, for garnish

Directions

1. Roast the Pumpkin

  1. Preheat your oven to 180°C (350°F).

  2. Place the pumpkin cubes on a lined baking tray.

  3. Drizzle with olive oil, then sprinkle with cinnamon, salt, chili flakes (if using), and maple syrup. Toss to coat evenly.

  4. Roast in the oven for 30–40 minutes, or until the pumpkin is tender and golden brown.

2. Marinate the Chickpeas

  1. Place the drained chickpeas in a bowl.

  2. Add the crushed garlic, salt, olive oil, and chopped parsley. Mix well.

  3. Set aside to marinate while preparing the rest of the salad.

3. Prepare the Whipped Tahini

  1. Combine tahini, crushed garlic, salt, lemon juice, maple syrup, and water in a blender.

  2. Blend until smooth and creamy, adjusting water to achieve your preferred consistency.

  3. Taste and adjust seasoning, if needed.

4. Assemble the Salad

  1. Spread the whipped tahini across the base of your serving plate or bowl.

  2. Layer the baby spinach, roasted pumpkin, and marinated chickpeas on top.

  3. Scatter pomegranate seeds generously over the salad.

  4. (Optional) Add thin slices of candy baby beetroot for a pop of color.

  5. (Optional) Sprinkle with hemp seed hearts for extra texture and nutrition.

5. Serve and Enjoy!

Serve immediately as a wholesome main dish or side.

Bodhi Khaya