Roast pumpkin, chickpea and rocket salad
Discover the perfect Autumn dish with our Roast Pumpkin, Chickpea, and Rocket Salad! Made with earthy roasted pumpkin, vibrant red peppers, creamy feta cheese, and protein-packed chickpeas on a bed of fresh arugula, all dressed in a tangy olive oil and vinegar dressing. Simple, nutritious, and delicious!
- 28 Mar 2025
- Cook time 20 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
This Roast Pumpkin, Chickpea and Rocket Salad is a delightful and nutritious dish, perfect for any occasion. Combining the earthiness of roasted pumpkin, the tang of feta cheese, and the peppery fresh arugula, this salad is both filling and flavorful. It's easy to prepare, makes for an excellent side or main dish, and is sure to impress friends and family with its vibrant colors and complex flavors.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Dice the red peppers and pumpkin into bite-sized pieces.
- Peel and chop the onion.
- Place the diced red peppers, pumpkin, and chopped onion on a baking sheet.
- Drizzle with 1/4 cup of olive oil.
- Season with a pinch of salt and pepper to taste.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown. Stir halfway through the cooking time for even roasting.
- While the vegetables are roasting, drain and rinse the chickpeas.
- In a small bowl or jar, mix the 1/3 cup of vinegar with a touch of salt and pepper to taste. Optionally, you can whisk in a teaspoon of honey or mustard for added flavor.
- Once the roasted vegetables are done, let them cool slightly.
- In a large salad bowl, combine the roasted red peppers, pumpkin, onion, chickpeas, and arugula.
- Crumble the feta cheese over the top.
- Drizzle the salad with the vinegar dressing and toss gently to combine.
- Serve the salad immediately while the roasted vegetables are still slightly warm, or refrigerate and serve cold later. This salad is perfect as a side dish or a light main meal!
Tips:
- Ensure the pumpkin is evenly chopped into similar-sized pieces for even roasting.
- Use high-quality olive oil for a more aromatic and richer flavor profile.
- For an extra burst of flavor, consider toasting the chickpeas slightly in a pan before adding them to the salad.
- If you prefer a creamier texture, replace some of the olive oil with a tablespoon of Greek yogurt in your dressing.
- Feel free to customize your salad by adding other ingredients such as roasted pine nuts, cherry tomatoes, or a sprinkle of pomegranate seeds for added sweetness.
This Roast Pumpkin, Chickpea and Rocket Salad is a simple yet flavorful dish that can be quickly assembled with just a few key ingredients. Its combination of roasted vegetables, fresh greens, and creamy feta cheese creates a satisfying balance that is both delicious and wholesome. Whether served as a main dish or a side, it's bound to become a favorite in your recipe collection. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.66g | 10% |
| Sugar 8g | 8% |
| Fat | |
| Fat 18g | 20% |
| Saturated 5g | 18% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 610ug | 68% |
| Choline 30mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 1.47mg | 9% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 50mg | 56% |
| Vitamin E 1.91mg | 13% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.29mg | 21% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 680mg | 20% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 1.77mg | 16% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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