Chickpea, Pumpkin, Feta Salad

Chickpea pumpkin fetta salad

Chickpea, pumpkin, feta salad is a very refreshing salad balanced with the goodness of chickpea, roasted pumpkin, fresh spinach, and tomato. Pistachio and walnuts add crunch to the salad and crumbled feta cheese enhances the taste of the salad. The dressing has olive oil, lemon juice with a touch of garlic, mixed herbs and paprika. It is protein-rich, gluten-free and can be enjoyed as a one meal dish. It is good for lunch boxes and picnic.

Chickpea pumpkin fetta salad
5 from 3 votes
Print

Chickpea, pumpkin, feta salad

Chickpea, pumpkin, feta salad is a very refreshing salad balanced with the goodness of chickpea, roasted pumpkin, fresh spinach, tomato. Pistachio and walnuts add crunch to the salad and crumbled feta cheese enhances the taste of the salad. The dressing has olive oil, lemon juice with a touch of garlic, mixed herbs and paprika. It is protein-rich, gluten-free and can be enjoyed as a one meal dish. The salad is good for lunch boxes and picnic. 

Course Appetizer, glutenfree, one meal dish, Salad, Side Dish
Cuisine Global
Keyword appetizer, chickpea, fetta, fresh, gluten free, healthy, lunchbox, onemealdish, picnic, potluck, proteinrich, pumpkin, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 1022 kcal

Ingredients

  • 2 cup pumpkin washed, deseeded and chopped into cube
  • 1 cup chickpea soaked and boiled
  • 1 cup baby spinach washed
  • 100 g cherry tomato washed and halved
  • 50 g feta cheese crumbled, (if you do not have feta cheese you can add crumbled paneer with salt and lemon)
  • 1/4 cup walnut chopped
  • 1 tbsp pistachio
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp red chili flakes
  • 1 tsp black pepper powder
  • 1/2 tsp dried mixed herbs
  • 1 lemon juice
  • salt to taste ( the fetta cheese has salt so add salt cautiously)
  • 1 tsp olive oil for roasting pumpkin in oven

Instructions

  1. Wash and cut the pumpkin into small cubes (1/2 inch). Spread the cut pumpkin on the baking tray lined with baking paper. Drizzle olive oil over it and mix it well. 

    Chickpea pumpkin fetta salad
  2. Bake the pumpkin in the preheated oven @ 200 C for 20 minutes. 

    Chickpea pumpkin fetta salad
  3. In a bowl, add olive oil, lemon juice, paprika, garlic powder, red chili flakes, black pepper powder, dried mixed herbs, and salt.

    Chickpea pumpkin fetta salad
  4. Mix well. The dressing is ready.

    Chickpea pumpkin fetta salad
  5. In a big mixing bowl, add boiled chickpeas, roasted pumpkin, baby spinach, cherry tomato, walnuts, pistachio and fetta cheese (keep aside some feta cheese for garnishing).

    Chickpea pumpkin fetta salad
  6. Toss them well. 

    Chickpea pumpkin fetta salad
  7. Add the prepared dressing and toss the salad well so that all the ingredients are coated well with the dressing. 

    Chickpea pumpkin fetta salad
  8. Sprinkle some fetta cheese on top.  The salad is ready to serve.

    Chickpea pumpkin fetta salad
  9. I have filled my husband's lunch box for his office.

    Chickpea pumpkin fetta salad
  10. Serve the salad and enjoy!!

    Chickpea pumpkin fetta salad

3 thoughts on “Chickpea, Pumpkin, Feta Salad

  • September 12, 2018 at 10:40 am
    Permalink

    very healthy nd tasty salad

    Reply

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.