Pumpkin, Chickpea and Chicken Salad

By: Katrina Butterworth
Pumpkin, Chickpea and Chicken Salad


  1. Combine cumin and chilli flakes in a bowl. Sprinkle half over chicken with 1 teaspoon oil.
  2. Place pumpkin in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 teaspoon oil. Season.
  3. Heat a barbecue grill or chargrill on medium-high. Cook the pumpkin, turning, for 6-8 minutes or until tender. Cook chicken, turning, for 5-6 minutes or until cooked. Drizzle over 1 tablespoon lemon juice. Keep warm.
  4. Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, currants and the remaining spice mix for 4 minutes or until soft.
  5. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and re-maining lemon juice. Season, cut the pumpkin and chicken into pieces. Serve with the warm chickpea salsa.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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