Roast Pumpkin Chickpea and Feta Salad

Pumpkin’s not just for Halloween. It’s perfect for anytime you want to treat your tastebuds to a roast like no other. More treat than trick.

Preparation Time:
15 minutes
Cooking Time:
30 minutes
Serves:
4

Ingredients

  • 700g pumpkin, peeled and chopped into 2-3cm pieces
  • 2 tsp oil
  • 300g can Craig's Chickpeas in Brine, well drained
  • 250g round green beans, blanched
  • 1 small red onion, peeled and finely sliced
  • 8 black olives (optional)
  • 1/4 cup ETA Lite and Free Balsalmic Vinaigrette infused with Roasted Garlic
  • 150g feta cheese, diced
  • 1/4 cup roughly chopped parsley or Italian parsley leaves

Method

1. Combine prepared pumpkin and oil, toss well until lightly coated, season with salt and pepper. Arrange on a baking paper lined oven tray.

2. Cook at 200°C for 25-30 minutes or until golden and tender.

3. Combine Craig’s Chickpeas , green beans, slices red onion, olives, add warm roasted pumpkin and Eta Lite and Free Balsamic Vinaigrette infused with Roasted Garlic .Toss gently until well combined.

4. Arrange salad on a platter, scatter with feta and parsley leaves. Serve immediately.