Here's a salad to convert people who say they don't like chickpeas – it's fast, easy, tasty, and can be doubled or tripled to serve a crowd. It's also a good portable lunch, but remember it tastes best slightly warm or at room temperature rather than fridge-cold.

Serves: Two


  • 2 tablespoons olive oil
  • 500g diced pumpkin
  • 2 cloves garlic
  • 1 x 400g tin chickpeas, drained and rinsed
  • 10 sun-dried tomatoes
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup diced feta
  • 1/2 cup finely chopped fresh flat-leaf parsley


  1. Heat the oven to 200°C. 
  2. Put the pumpkin, olive oil, and garlic in a bowl and mix well, then tip on to a baking tray.
  3. Roast for 20 minutes, then add the chickpeas and sun-dried tomatoes and cook for another five minutes. Remove from the oven and set aside to cool slightly.
  4. While you're waiting, squeeze the garlic cloves into a serving bowl. 
  5. Add the vinegar and a pinch of salt and whisk together. 
  6. Add the chickpea and pumpkin mixture and stir gently. 
  7. Fold through the feta and parsley and serve.

Written by Lucy Corry. First appeared on Image credit: Lucy Corry /

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