Pumpkin & beet pieces are roasted in cinnamon and loaded with chickpeas & baby marrow. This dreamy roast veg medley lies on a bed of crispy kale, all dressed up in a creamy tahini & coconut yoghurt dressing and flecked with fresh mint leaves for a sweet & cool finish.
Serving guide
Choose your portion size.
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and Beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, scatter the massaged Kale over the tray. Roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 5ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and Beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, scatter the massaged Kale over the tray. Roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 10ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and Beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, pop the tray of massaged Kale into the hot oven and roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 15ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and Beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, pop the tray of massaged Kale into the hot oven and roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 20ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.81
for 4 servings · R59.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Coconut Yoghurt needs 160 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Tahini needs 40 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Pumpkin Chunks needs 400 gBulk Pumpkin 800 g 800 g at R49.99 · 50% of packR25.00
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Ground Cinnamon needs 10 mlCold Pressed Banana and Cinnamon Smoothie 250 ml 250 ml at R37.99 · 4% of packR1.52
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
-
Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
-
Beetroot Chunks needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
-
Pecan Nuts needs 80 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 36% of packR27.27
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cinnamon Pumpkin & Chickpea Salad?
The preparation time for Cinnamon Pumpkin & Chickpea Salad with tahini & crispy kale is between 25 and 45 minutes.
What is the total time required to make Cinnamon Pumpkin & Chickpea Salad with tahini & crispy kale?
The total time required to make Cinnamon Pumpkin & Chickpea Salad with tahini & crispy kale is between 40 and 60 minutes.
How many servings does Cinnamon Pumpkin & Chickpea Salad provide?
4 servings
What are the main ingredients in Cinnamon Pumpkin & Chickpea Salad?
Baby Marrow, Beetroot, Chickpeas, Coconut Yoghurt, Dried Apricot, Fresh Mint, Ground Cinnamon, Kale, Lemon Juice, Pecan Nut, Pumpkin Chunks, Tahini
What is the nutritional information of Cinnamon Pumpkin & Chickpea Salad?
Calories: 537, Carbs: 59 grams, Fat: grams, Protein: 18.9 grams, Sugar: 25.9 grams, Salt: 170 grams
How do I prepare Cinnamon Pumpkin & Chickpea Salad?
THE FINAL COUNTDOWN: When the roast has 8-10 minutes remaining, scatter the massaged kale over the tray. Roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast. BABY & CHICKS: While the veg are roasting, drain and rinse the chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside. CREAMY TAHINI: In a small bowl, combine the coconut yoghurt, the tahini (to taste), the lemon juice (to taste), 10ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency. LOAD THAT ROAST: When the roast has 15-20 minutes remaining, scatter the dressed chickpeas & baby marrow over the tray and roast for the remaining time. COME AND GET IT!: Make a bed of the crispy kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef! BEYOND THE KALE OF DUTY: Rinse the kale and roughly shred. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. ROAST THOSE ROOTS!: Preheat the oven to 200°C. Spread out the pumpkin and beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Cinnamon Pumpkin & Chickpea Salad?
Baby Marrow, Beetroot, Chickpeas, Coconut Yoghurt, Dried Apricot, Fresh Mint, Ground Cinnamon, Kale, Lemon Juice, Pecan Nut, Pumpkin Chunks, Tahini
How many calories does Cinnamon Pumpkin & Chickpea Salad have?
537 calories
How much fat content does Cinnamon Pumpkin & Chickpea Salad have?
grams