Spiced Chickpea, Kale & Squash (or Pumpkin) Salad

This recipe featured in my #EatInSeason series for February: Kale (click here for other delicious kale recipes). This is a hearty salad, packed with flavour and goodness – it takes a little time to prepare but is a meal in itself. The crunchy parsnip fries on top make it a bit special, but if you’re pushed for time, skip them.

Kale, Pumpkin, Chickpea

You’ll Need (Serves 3-4)

  • Butternut squash or half a pumpkin, roughly 500g, sliced or diced
  • Coconut oil
  • 1 tin chickpeas, drained
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ chilli powder
  • ½ tsp salt flakes
  • 1 tsp raw honey
  • 150 bag of kale, large stalks removed
  • Juice of one lemon
  • 1 clove garlic, crushed
  • 2-3 tbsp extra virgin olive oil

Parsnip fries

  • 1 large parsnip, spiralised or cut into very thin strips
  • Coconut oil for frying

Tahini dressing

  • 2 tbsp tahini
  • Juice of one lemon
  • 2-3 tbsp water


  1. Pre heat oven to 200C fan.
  2. Drizzle the pumpkin with oil and roast in the oven for 25-30 minutes or until browned on the edges and cooked.
  3. Toss the chickpeas in a bowl with cumin, paprika, chilli powder, salt and honey, a splash of oil. Spread them on a tray and add to the oven for 15 – 20 minutes, shaking occasionally. Leave chickpeas to cool on the tray and they will crisp up.
  4. Combine the lemon juice, garlic and 2-3 tbsp olive oil and massage into the kale with your hands in a large bowl for 3-4 minutes until it begins to shrink in volume and is glossy all over.
  5. In a small heavy pan melt enough coconut oil to cover and fry off the parsnip until golden brown, leave to drain on a kitchen towel.
  6. Mix the tahini and lemon juice, it will thicken up and add enough water to get a smooth just pourable paste.
  7. Assemble, top with the parsnip fries, and drizzle with the tahini dressing.

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