Description
This roasted chickpea and pumpkin salad is made with spinach, feta and a simple red wine dressing. Perfect as a side salad to any meal- easy nutritious and flavourful.
Ingredients
Scale
- 1 tablespoon olive oil
- 600g pumpkin, cut into chunks
- 1 can chickpeas, rinsed
- 1/2 red onion, diced
- 1/2 cup (75g) crumbled feta
- 2–3 large handfuls (80g) baby spinach
Dressing:
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Salt + pepper, to taste
Instructions
- Preheat oven to 180C/ 350F and line a large baking tray with baking paper.
- Place drained chickpeas on paper towel and pat down to dry.
- Combine pumpkin with 1/2 a tablespoon oil on the baking tray. Season with salt and pepper then push to one side.
- On the other side of the tray, toss the chickpeas with 1/2 tablespoon oil and season with salt and pepper. Roast for about 20 minutes or until pumpkin is tender and chickpeas are crispy. Shake the chickpeas half way to prevent burning.*
- Make the dressing. Combine ingredients in a screw-top jar; shake well.
- Place spinach leaves and onion in a large bowl with the roasted pumpkin, half the chickpeas, feta and dressing; toss gently to combine. Serve salad sprinkled with remaining chickpeas.
Notes
Store leftover salad in an airtight container for up to 4-5 days. Roasted chickpeas tend to lose their crisp once stored, so reheat in the oven to crisp them up again if desired.