Roast Chickpea, Pumpkin and Feta Salad
Roast Chickpea, Pumpkin and Feta Salad - This salad is one of our favourite Autumn or Fall Salads. It is made with ingredients that I love and is simple to make. This is a hearty Salad that is warming and absolutely delicious! The Salad can be eaten warm or cold but my preference is always warm!
Ingredients
Squash and Chickpeas
- 1 Small Pumpkin Cut into cubes
- 1 Red Onion Cut into slices
- 2 tablespoon Olive Oil
- 2 cloves Garlic Minced or Crushed
- ½ teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Cumin Powder
- Salt and Pepper
- 400 g Chickpeas From a tin, drained
Dressing
- 2 tablespoon Olive Oil
- 3 ½ tablespoon Lemon Juice
- 1 Garlic Clove Crushed
- 3 ½ tablespoon Tahini
- 1 - 2 tablespoon Water
- 1 Lemon Juiced
Other
- 50 g Feta Crumbled
Instructions
- Peel the Pumpkin. Scoop out the seeds and chop it into cubes.
- Combine the Pumpkin, Onion, Olive Oil, Garlic, Smoked Paprika, Cayenne Pepper, Cumin Powder, and a pinch of Salt and Pepper in a large bowl.
- Toss the Pumpkin pieces in the marinade until evenly coated.
- Place on to a baking tray and bake at 200 C/Gas Mark 6/400 F for 20 minutes.
- Add the drained Chickpeas to the tin and mix everything together carefully. Cook for a further 10 minutes. Remove from the oven and set aside to cool.
- Meanwhile, make the Tahini and Garlic dressing. Whisk together the Garlic, Lemon Juice, Tahini together in a small bowl. Add some Water to loosen the mixture. Season and taste.
- Assemble the Salad by adding the Pumpkin, Onion, Chickpeas to a mixing bowl or platter.
- Drizzle over the dressing and toss together. You can serve it alongside the Salad if you prefer too.
- Sprinkle over the Feta and Enjoy!
Notes
How to store
Store leftovers in an airtight container in the fridge for up to 2 days. It is best stored minus the dressing so if you anticipate leftovers, I would suggest serving the dressing to the side.Tips for making this pumpkin salad perfectly
Cut into uniform sized cubes Cut the Pumpkin into similar sized cubes to ensure even cooking. Use other Veg Squash or Sweet Potato work best.Nutrition
Calories: 421kcalCarbohydrates: 35gProtein: 14gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 157mgPotassium: 438mgFiber: 9gSugar: 6gVitamin A: 324IUVitamin C: 10mgCalcium: 144mgIron: 4mg
Tried this recipe?Let us know how it was!
