Roasted Pumpkin and Chickpea Salad
What’s great about it:
Pumpkin is such a versatile ingredient, full of antioxidants and fibre. With such a sweet flavour, roasted with onion, beetroot and herbs give this salad a real earthy flavour then the avocados add a creamy texture. Chickpeas are a great source of fibre and protein.
Serves 6 | Prep time 20 minutes | Cook time 50 minutes
1 small butternut pumpkin, peel and cut into 3cm pieces
2 medium red onion, cut into wedges
6 baby beetroot, washed and halved
A drizzle of EVOO
1/2 cup walnuts, roughly chopped
1 avocado, peeled and cut into pieces
1/2 lemon, juiced
2 tablespoons EVVO
3 springs onion, finely chopped
Pepper, freshly ground
Pinch oregano or thyme, dried or fresh
400g chickpeas, canned, drained
100g feta cheese, crumbled
Balsamic vinegar, to garnish
1/2 cup mint, fresh and leaves removed from stems
PREHEAT the oven to 180ºC.
PLACE vegetables into a baking tray and sprinkle with olive oil and bake for 50 minutes.
TOAST the walnuts in a pan on a medium heat for 5 minutes.
COMBINE the avocado, lemon juice, olive oil, spring onions, pepper, and oregano.
REMOVE the baked vegetables from the oven and set aside to cool.
COMBINE baked vegetables, avocado mix, chickpeas and walnuts in a bowl.
GARNISH salad with the feta, balsamic vinegar, and mint leaves.
Recipe courtesy of: Densie Campbell, Clermont Branch
Filed under: pumpkin, chickpea, salad