A delicious warm spiced chickpea salad with butternut purée to farewell winter with the last of the butternuts and say hello to spring with bright colors and herbaceous flavors. There is an option to add citrus garlic chicken for the omnivores out there, just scroll to the bottom of the recipe.

Serves 4

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Butternut Puree

  • 300 grams of butternut pumpkin, cubed
  • 2 cloves of garlic roughly chopped
  • ½ vegetable stock cube

Place the cubed butternut, garlic and stock cube in a pot, cover with water and bring to the boil. Once its boiling turn it down to a medium heat and cook until the butternut pumpkin is quite tender and soft. Once it is cooked, drain well and place into a small food processor with a knob of butter. Process until creamy and velvety.


  • 400 grams of chickpeas ( 200 grams of dried chickpeas, soaked overnight or you can use 400g of canned chickpeas)
  • ½ medium red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 teaspoons of ground cumin
  • 2 teaspoons of paprika
  • ½ teaspoon of ground cinnamon
  • Juice from half a lemon
  • 1/4 cup of Olive oil (it helps to create a dressing for the salad)
  • Sea salt
  • Ground black pepper

In a pan, add the olive oil, heat slightly and add the onion and garlic, sauté for a couple of minutes, then add the cumin, paprika and cinnamon. Sauté for a minute or until aromatic and then add the chickpeas. Toss around in the pan until heated through well and thoroughly coated by the spice mix. Remove from heat, add lemon juice and set aside.


  • 1 Lebanese cucumber, diced
  • 4 spring onions, sliced finely
  • ½ a bunch of fresh coriander, torn
  • 2 tblsp. of fresh mint, finely chopped

In a bowl toss all ingredients together. Now add the chickpea mix and toss some more.

To assemble the salad:

Line a serving bowl with torn lettuce leaves, then place a generous amount of the chickpea salad mix in the centre of the bowl. Add a large dollop of the pumpkin puree to the top and ½ a sliced avocado per person to the side of the bowl. Now finish by sprinkling with toasted pumpkin seeds and dried chili flakes.

Warm spiced Chickpea salad with butternut purée

For the omnivores...

Citrus Garlic Chicken (serves 1)

  • 1 chicken Maryland
  • 3 slices of fresh lemon
  • 1 cloves of garlic
  • Sea salt
  • Pepper
  • Olive oil

In a pan heat a drizzle of olive oil, once hot add the chicken piece. Brown and season well with sea salt and pepper on both sides. Once the two sides are browned, add the garlic to top of one side and then lay (slightly overlapping) the slices of lemon. Add ½ cup of water and cover the pan, turn the heat down to medium and leave covered until the meat starts to come away from the bone. Take off the lid and let the last of the liquid evaporate and the chicken brown slightly again.

Warm spiced Chickpea salad with chicken & butternut pureé

Bon appétit x