Roasted Chickpea and Pumpkin Salad
Serves: 6
Prep time: 20 minutes
Cook time: 50 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 small butternut pumpkin, peeled, cut into 3cm pieces
- 2 small red onions, cut into wedges
- 6 baby beetroots, washed and halved
- ½ cup walnuts, roughly chopped
- 1 avocado, peeled and cubed
- ½ lemon, juiced
- 2 tablespoons extra virgin olive oil
- 3 spring onions, finely chopped
- Pinch black pepper
- 1 teaspoon dried oregano
- 400g can chickpeas, drained
- 100g reduced fat feta cheese, crumbled
- Balsamic vinegar, to drizzle
- ½ cup fresh mint leaves
Method:
- PREHEAT oven to 180°C.
- PLACE pumpkin, onion and beetroot onto a baking tray and drizzle with a little olive oil.
- BAKE for 50 minutes and allow to cool.
- TOAST walnuts in a pan on medium heat for 5 minutes.
- COMBINE avocado, lemon juice, olive oil, spring onions, pepper and oregano in a large bowl and toss to coat the avocado pieces.
- ADD the baked vegetables, chickpeas and walnuts to the avocado. Toss to combine.
- GARNISH the salad with crumbled feta, a drizzle of balsamic vinegar, and mint leaves.
What's Great About It:
Pumpkin is such a versatile ingredient, full of antioxidants and fibre. The sweetness from the pumpkin combined with the roasted onion, beetroot and herbs give this salad a delicious earthy flavour.
