Moroccan Pumpkin and Chickpea Salad with Maple Mustard Dressing
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 12, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 12, 2017.
Some wee sweetie capsicums may not even have seeds in them, just remove seeds or core of ones that do.
Ingredients
Moroccan Pumpkin and Chickpea Salad
- 500g pumpkin, peeled and diced 1-2cm
- 2 teaspoons pumpkin spice mix
- 1 can chickpeas, drained and rinsed
- ½ teaspoon pumpkin spice mix
- 100g asparagus, woody ends trimmed
- 50g semi-dried figs
- ¼ red onion
- ½ punnet baby capsicums
- 3 tablespoons coriander leaves and stalks
- ½ bag rocket
- 100g feta cheese
Maple Mustard Dressing
- 1 tablespoon olive oil
- teaspoon wholegrain mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- ½ clove garlic, minced
- Pinch salt
- Pinch freshly ground pepper
Steps
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Preheat oven to 230°C. Line an oven tray with baking paper Toss pumpkin with a drizzle of oil and first measure of pumpkin spice mix, season with salt and bake for 20 minutes until tender. Turn once to ensure even cooking. Toss with chickpeas with second measure of pumpkin spice mix, add to tray and cook a further 5 minutes.
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Thinly slice asparagus on an angle; thinly slice figs and onion; cut capsicums in half then thinly slice; roughly chop coriander. Add all to a large bowl with rocket.
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Whisk all maple mustard dressing ingredients together in a small bowl.
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Add cooked pumpkin and chickpeas to bowl with salad and gently toss to combine. Drizzle over maple mustard dressing, crumble over feta and season to taste.
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To serve, divide Moroccan pumpkin and chickpea salad between plates.
Nutritional Information
| Energy |
2027 kj 484 kcal |
|---|---|
| Protein | 19.8g |
| Carbohydrate | 57.0g |
| Fat | 17.1g |