Roast Chickpea and Quinoa Salad

This is a perfect meal for this time of year. Be prepared by getting those leftover cooked chickpeas out of the freezer the night before, or soaking and cooking a day ahead. Tinned chickpeas can be used if you are in a rush, however try to source brands such as Eden Foods that have BPA free tins.

Serves 4-6

  • Dairy Free
  • Gluten Free
  • Wheat Free
  • Vegetarian

  • 800g pumpkin
  • 2 large red capsicums, cut into 1inch squares
  • 2 tbspn olive oil 2 cups vegetable stock
  • 1 cup red quinoa grains
  • 1/3 cup extra virgin olive oil
  • Juice and zest of 1 orange
  • 1 cup cooked chickpeas
  • 1 red onion, finely sliced
  • 1 punnet cherry tomatoes, cut in half
  • 2 cups rocket leaves or baby spinach, torn
  • 2 cups chopped parsley
  • 100g goats feta* ½ cup
  • Budgie Mix+


Variation: You can also use white or black quinoa.
* Omit if dairy free
+ Budgie Mix is a sprinkle made by sautéing your favourite seeds in olive oil. Try pumpkin seeds and sunflower seeds.

Recipe from “It’s All Good: Your no-stress guide to mega health!”




  • Preheat oven to 200C
  • Peel pumpkin and cut into bite sized cubes.
  • Place pumpkin and capsicum on oven tray. Drizzle with olive oil and toss well to coat.
  • Bake for 20 minutes.
  • Rinse quinoa grains well.
  • Bring stock to the boil. Add quinoa and simmer, covered, for 10 minutes.
  • Remove from heat and sit for 10 minutes.
  • To make dressing, whisk olive oil with the orange juice.
  • In a large salad bowl, toss onion, tomato, chickpeas, rocket and parsley.
  • Add roast vegetables, cooked quinoa, orange zest and dressing. Toss to combine.
  • Crumble feta over the top and sprinkle liberally with Budgie Mix.

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