Pumpkin & Spiced Chickpea Salad with Herb Roasted Feta

Pumpkin & Spiced Chickpea Salad with Herb Roasted Feta

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 20, 2018.
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The key to good roasting is plenty of air movement around your veggies, so we’re using two trays to ensure your veggies are nicely coloured and chickpeas are nice and crisped.

Ingredients

Salad

  • 1 butterkin
  • 100g Brussels sprouts
  • ½ punnet baby capsicums
  • ½ red onion
  • 400g chickpeas
  • 2-2½ Tbsp chickpea spice blend
  • ¼ tsp salt
  • 50g rocket

Feta

  • 3 Tbsp parsley
  • 100g feta cheese
  • 2 Tbsp cornflour
  • 2 tsp olive oil

Harissa Sour Cream

  • 125g sour cream
  • 18g Moroccan harissa paste

To Serve

  • 1-2 spring onions

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Cut pumpkin in half, remove seeds and cut into 1cm wedges. Remove woody stem and cut Brussels sprouts into quarters; cut capsicums in half; dice onion 2cm; rinse and drain chickpeas.
  2. Toss pumpkin, Brussels sprouts, capsicums, onion and chickpeas on prepared trays with chickpea spice blend, salt and a drizzle of oil. Season well and roast for about 30 minutes, until tender and golden. Switch trays halfway to ensure even cooking.
  3. While veggies are roasting, roughly chop parsley and dice feta 1cm. Add both to a small bowl with cornflour and oil and toss to coat feta.
  4. When veggies have 10 minutes cook time remaining, remove from oven, add feta to tray and cook for remaining 10 minutes until veggies are golden and tender.
  5. Combine sour cream and harissa in a small bowl and season to taste. Thinly slice spring onions.
  6. To serve, divide pumpkin and spiced chickpea salad between plates, dollop with harissa sour cream and a sprinkle of spring onions.

Nutritional Information

Energy 2082 kj
498 kcal
Protein 22.1g
Carbohydrate 44.2g
Fat 25.7g