RECIPE
Roasted Pumpkin and Chickpea Salad
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
4.77 Stars (65 Reviews)
servings
4
Scale
Ingredients
Instructions
Preheat oven to 180C
Add chopped pumpkin on a tray, drizzle with 1 tbsp of olive oil and mix with hands to coat. Separate back out and bake for 20-30 minutes until browned, flipping once half way through.
Place drained chickpeas on paper towel and pat down to dry. Line a baking tray with baking paper and spread chickpeas on top. Coat in 1 tbsp olive oil, garlic powder, paprika, cayenne pepper, salt and pepper and mix together to combine completely. If skins come off, throw them away, but don’t be too concerned if they don’t
Add chickpeas into oven and cook for 20 minutes, shaking the pan every 5 minutes to ensure they cook evenly and don’t burn.
Place 1 cup of quinoa, rinsed, in a saucepan with 2 cups of water. Bring to boil, then cover and reduce to simmer, cooking until the water is fully absorbed.
Put lettuce onto plate and drizzle lightly with EVOO and season lightly with salt and pepper. Add tomatoes, pumpkin, chickpeas, quinoa, red onion and feta on top and serve immediately.
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Nutrition Facts
Amount Per Serving:
calories
520kcalcarbohydrates
64gprotein
19gsaturated fat
5gfiber
12gsugar
7g
