Chickpea, Coconut Bacon, and Roast Pumpkin Hemp Dukkah Salad

Chickpea, Coconut Bacon, and Roast Pumpkin Hemp Dukkah Salad

  • Are you looking for a healthy plant-based salad? Jess Mitchell shares the perfect chickpea, coconut bacon, and roasted hemp dukkah salad!

If you're looking for a salad that’s both nourishing and bursting with unique flavours, our chickpea, coconut bacon, and roasted hemp dukkah salad is the perfect dish. This recipe takes plant-based dining to new heights, blending protein-packed chickpeas with the savoury, smoky crunch of homemade coconut bacon. The true showstopper, however, is the roasted hemp dukkah – a delightful mix of spices, seeds, and roasted hemp hearts that adds a layer of earthy richness and crunch to every bite. This salad is a testament to the idea that healthy eating can be vibrant, satisfying, and full of complex, irresistible flavours.

Not only does this salad excel in taste, but it also boasts an impressive nutritional profile. The chickpeas provide a robust source of plant-based protein and fibre, aiding digestion and promoting fullness. Coconut bacon, with its natural healthy fats and distinct smoky flavour, gives the salad a unique twist while remaining guilt-free. Roasted hemp dukkah brings an extra boost of omega-3 and omega-6 fatty acids, essential for overall health and well-being. Perfect as a standalone meal or a side dish, this salad fits seamlessly into any lunch or dinner spread, catering to vegans, vegetarians, and anyone looking to enjoy a meal that’s as nutritious as it is delicious.

Guest blogger Jess Mitchell says:

I've made this for my full week of lunches using @vassevalley roasted hemp seed dukkah and raw hemp seed oil 😍 

Here's how its done!

FIRST: Preheat the oven to 180°C (350F) fan forced.


For the chickpeas • Rinse two tins of chickpeas, and toss in 1 tbsp olive oil and 2 Tbsp of @vassevalley roasted hemp seed dukkah. Spread evenly on a baking tray, and bake for 45 minutes, giving a quick toss halfway through.

For the pumpkin • Peel a whole butternut pumpkin and remove the seeds. Cut into 2cm cubes, and toss in 1 tbsp of olive oil. Season well with salt & pepper then spread evenly on a baking tray and bake for 45 minutes to one hour (you know how you like it), turning halfway through.

For the coconut bacon • Pour 1 cup of coconut flakes into a mixing bowl. Toss with 1/4 tsp Smokey paprika, 1/2 tsp onion powder, 1/2 tsp of salt, and 1/8 tsp black pepper. Mix 2 tsp of liquid smoke with 2 tsp of maple syrup, 1 tsp of soy sauce and coat your coconut flakes. Spread evenly on a baking sheet and bake for 10 minutes, watching carefully and tossing half way. Allow to cool completely.

For the dressing • zest, then juice 1 whole lemon. Pop into a jar with 2 Tbsp of @vassevalley raw hemp seed oil, salt & pepper, and shake it all up!

Build your salad Create a base using greens of your choosing (lettuce, spinach, kale, up to you!). Add some salad veggies (sliced red onion, cherry tomatoes, shredded carrot - get creative!). Add your dressing and coat everything (Note: If meal prepping, skip and add the dressing right before you eat!) Finally, top with your chickpeas, pumpkin, Coconut bacon and enjoy!
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