Roast pumpkin, chickpea and rocket salad
This Roast Pumpkin, Chickpea and Rocket Salad combines roasted pumpkin, tangy feta, and peppery arugula for a nutritious dish. It's easy to prepare and perfect as a side or main meal.
Cook time 20 min
Prep time 20 min
Ingredients:
2 red peppers1/4 cup olive oil
6 cups pumpkin
1 onion
3/4 cup feta cheese
1/3 can canned chickpeas
6 cups arugula
1/3 cup vinegar
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.
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!
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!
Roast pumpkin, chickpea and rocket salad FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture may change slightly, but the flavor will remain good.
They are done when they are tender and golden brown. You can check tenderness by piercing them with a fork. If they go in easily, they are ready.
Yes, you can substitute other vegetables like zucchini or sweet potatoes for the pumpkin and red peppers. Adjust roasting time as needed based on the vegetable chosen.
You can use any mild vinegar, such as balsamic, red wine, or apple cider vinegar. Each will impart a different flavor, so choose based on your preference.
Yes, to make it vegan, simply omit the feta cheese or replace it with a vegan cheese alternative. The salad will still be delicious and nutritious!
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.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 8g
Carbohydrates 20g
Fiber 3.66g
Sugar 8g
Fat 18g
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