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Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce

This Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce is jam-packed with plant goodness. Perfect for your work lunches!
Servings 2



  • 500g baby kumara halved lengthways


  • 1 punnet cherry tomates halved
  • 1 Lebanese cucumber thinly sliced into rounds
  • 1 yellow capsicum finely diced
  • Olive oil
  • Red wine vinegar


  • 1 can chickpeas drained and rinsed
  • ½ tsp each sweet paprika, dried mint, dried oregano and garlic powder
  • ½ tsp salt

To Serve

  • 1 handful baby spinach
  • ¼ cup coconut yoghurt
  • Roasted Red Pepper & Walnut Sauce recipe below
  • Dill to garnish
  • 2 Tbsp toasted seeds e.g. hemp, sunflower or poppy seeds

Roasted Red Pepper & Walnut Sauce

  • 4 pieces preserved roasted red peppers approx. 200g
  • ½ cup walnuts toasted
  • 2 Tbsp olive oil
  • 1 Tbsp nutritional yeast flakes
  • 1 tsp smoked paprika
  • Juice of half a lemon
  • 1 clove garlic minced
  • ½ tsp salt


  • Preheat oven to 220°C. Pre-make red pepper sauce (if using).
  • Toss kumara halves on a lined oven tray with a generous drizzle of oil. Season kumara and turn them so they are facing cut-side down. Roast for 30-35 minutes, until golden and tender.
  • In a bowl, toss tomatoes, cucumber and capsicum with a drizzle of olive oil and red wine vinegar. Season to taste with salt and pepper.
  • Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chickpeas for 5-6 minutes, tossing regularly, until golden. Add spices and salt to pan and cook a further 1-2 minutes, until fragrant. Season to taste.
  • Serve spinach topped with kumara, salad, chickpeas and a dollop of coconut yoghurt. Drizzle with roasted red pepper sauce and garnish with dill and toasted seeds.

Roasted Red Pepper & Walnut Sauce

  • Blitz all sauce ingredients together in a food processor or Nutra Bullet until smooth. Season to taste.