Pumpkin, Chorizo, and Chickpea Salad

13 15 324
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Pumpkin, Chorizo, and Chickpea Salad
Health Highlights


100 gm Baby spinach
100 gm Arugula
1 cup cubes Pumpkin (roasted)
1 can (19oz) Chickpeas, canned, drained
1 large pepper(s) Red bell pepper
3 tbsp Balsamic vinegar
1/2 tsp 7-Spice mix, dry
1/2 tsp Rosemary, dried
50 gm Kalamata olives
1 pinch Salt
1 dash Black pepper
1 tbsp Extra virgin olive oil (drizzle)
100 gm Sausage, chorizo, pork and beef


Wash the baby spinach and arugula leaves, pat dry, and toss them in a large salad bowl.

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.

Add capsicum to the pan and saute until capsicum is soft.

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.

Toss in olives and crumble feta cheese on top.

Add freshly ground salt and pepper to taste, and a drizzle of extra virgin olive oil.

Nutrition Facts

Per Portion

Calories 324
Calories from fat 117
Calories from saturated fat 21.4
Total Fat 13.1 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 6.8 g
Cholesterol 12.5 mg
Sodium 734 mg
Potassium 713 mg
Total Carbohydrate 41 g
Dietary Fiber 10.7 g
Sugars 10.4 g
Protein 16.0 g

Dietary servings

Per Portion

Meat 0.3
Meat Alternative 0.8
Vegetables 4.2

Energy sources