Chickpea and Pumpkin Salad
As well as being delicious, this dish provides a range of beneficial nutrients, including zinc, folate, protein, fibre and a range of vitamins, including vitamins A, C and E.
2
Serves
327
Calories
12g
Protein
313g
Serving Size
Ingredients
- 1 can chickpeas drained and rinsed
- 11/2 cups pumpkin
- 50g Baby Spinach Leaves
- 1/4 cup red capsicum strips from jar (aka bell peppers)
- 1 tbls. olive oil
- 2 tbls. honey
- 1/4 cup white wine vinegar
- Rosemary
- 30g Feta
- S&P to taste
Method
- 1Preheat oven to 200C.
- 2Cut pumpkin into 2-3 cm chunks, place into a large bowl and drizzle half the oil over the pumpkin with a sprinkle of rosemary. With a spoon mix around so the oil and rosemary has been coated onto the pumpkin.
- 3Place on a baking tray which is lined with baking paper. Bake for around 15 minutes until softened. Take out and set aside to cool.
- 4Meanwhile on a serving plate place spinach leaves, pumpkin, scatter chickpeas. Carefully arrange the capsicum strips around the pumpkin.
- 5In a very small pot, place honey and white wine vinegar and simmer until thickened.
- 6Drizzle with the honey sauce over, finish off placing the feta on top and season with salt and pepper.