Skip to content

This colourful salad makes for a super satisfying, nutritionally balanced meal — but if your body craves more greens, turn up the spinach. For an extra protein boost, add more chickpeas or quinoa. Simple as that!

You will need

Serves 4

  • 3 cups pumpkin, chopped
  • 3 tablespoons maple syrup
  • 2 tablespoons olive oil (or omit if avoiding oil)
  • 1/2 cup quinoa
  • 2 cups baby spinach
  • 1 x 400g can chickpeas, drained
  • 1 cup baby tomatoes, halved
  • 1 avocado, sliced
  • 1/4 cup slivered almonds


  • 1/4 cup tahini
  • 1 lemon, juice and zest
  • 3 tablespoons coconut aminos, soy sauce or tamari sauce
  • Salt and pepper to taste

Share this recipe


15 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Toss the pumpkin, maple syrup and olive oil and spread on a lined baking tray. Bake for 20 minutes or until tender.

  3. Step 3

    Cook the quinoa according to its packet instructions.

  4. Step 4

    Combine the pumpkin, quinoa, baby spinach, chickpeas, tomatoes and avocado in a large bowl and toss until combined.

  5. Step 5

    To make the dressing, whisk all ingredients and a dash of water in a small bowl until smooth. If the dressing is too thick, add more water and mix again. (You can chuck these in a small blender too if you have one, which helps emulsify the tahini more quickly!)

  6. Step 6

    Drizzle the dressing over the salad and sprinkle with almonds to serve.

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy