Roast Pumpkin Chickpea And Feta Salad Recipes

ROAST PUMPKIN CHICKPEA AND FETA SALAD

Roast Pumpkin Chickpea And Feta Salad image

Roasted Pumpkin Chickpea and feta salad - A Delicious bowl of salad loaded with Pumpkins, bell peppers, carrots, Chickpeas, and salty Feta. All this goodness is dressed in Maple Chili Dressing to add that little extra touch.

Provided by Julia | The Yummy Bowl

Categories Salad

Time 25m

Number Of Ingredients 18

Ingredients

10 oz fresh pumpkin (cut into strips)
2 small carrots (cut into strips)
1 bell pepper (cut into strips)
1 can chickpea
1 tbsp sesame oil
Pinch of salt
Frisee lettuce (5 leaves)
1 oz feta cheese
parsley (or cilantro)
½ tsp chili flakes
½ tsp ginger powder
½ tsp curry powder
2 tbsp sesame oil
1 tsp lemon juice
1 tsp maple syrup
1 tsp dry garlic powder
Pinch of salt
¼ tsp pepper

Steps:

Preheat oven to 390F.
Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).
Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the strips are evenly coated in oil.
Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.
While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a jar, secure the lid and shake well.
When veggies are cooked you can start preparing your salad for serving. In a salad bowl, arrange the lettuce leaves around the plate or on one side (personal preference). Then, add one layer of chickpeas in the bottom, top up with cooked veggies and add one more layer of chickpeas on top.
Drizzle your salad with dressing and lightly toss.
Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

Nutrition Facts : Calories 576 kcal, ServingSize 1 serving

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