Roasted pumpkin and chickpea salad
I always lookingfor ways to use pumpkin and making sure it's not mush. This excellent salad is inspired by a recipe I found online.
Method
- 1
Heat your oven to 200 degrees
- 2
Prepare the pumpkin and mix with oliveoil, salt, pepper and the chickpeas
- 3
Roast for 35 minutes and leave to cool. Shake a few times through the roasting to make sure they are done to your liking.
- 4
Place on a serving dish. Add the the minced, garlic,chopped sundried tomatoes, 1 spring onion, chopped mint, the lemon juice and check the taste.
- 5
Crumble the feta over and check the taste again.
- 6
Serve with the chopped parsley
Good to know
The feta will add the salty element, so there is no need to add more. If you get the salad too salty add a tsp of maple syrup to the salad and mix before serving. You could likely serve this vegan if you omit the feta and instead make a dressing with oil, salt, pepper,lemon and maybe a bit of cumin for interest. You can also add roasted haselnuts to the salad to achieve more of a meal. I cook the chickpeas with the pumpkin because i like the texture and taste. And finally I used a small can of chickpeas around 150 g. You can choose, small, big or what fits your family.
Hungry for more allergy-friendly ideas?
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