Pumpkin and chickpea salad with feta cheese recipe
Pumpkin and chickpea salad with feta cheese is one of the most nutritive and delicious salads. Learn how to make it with this easy recipe.
The recipe can be found in this article
17+ Simple Dinner Salad Recipes You'll Actually Want to Eat!
- 1⁄2 pumpkin
- 3 red onions
- 1 paprika
- 1 yellow bell pepper
- 400 g carrots
- 7 tablespoon olive oil
- black pepper
- 425 ml chickpeas
- 6 tablespoon red wine vinegar
- 200 g feta
- 3 mint stalks
Wash the pumpkin, cut it in half and cut it into slices. Remove the seeds and soft fibres.
Peel the onions and cut them into thin slices.
Clean the peppers, wash and cut them into wide strips. Peel and wash the carrots. Spread the vegetables and onions on the tray, leaving one corner free.
Drizzle with oil. Season with salt and pepper. Bake in a hot oven at 220°C.
Put the chickpeas in a colander, rinse and drain well. Pour into a shallow baking dish. Mix with the oil and Zatar. Place the chickpeas in the baking dish after about 10 minutes and bake.
Remove the vegetables and chickpeas and leave to cool. Mix the vinegar, salt and pepper. Whisk with the oil.
Mix the vegetables and chickpeas with the vinaigrette and serve. Crumble the feta and sprinkle on top. Wash the mint, shake dry, tear off the leaves and sprinkle over the top. Serve with pita bread.