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Roasted Pumpkin Chickpea and feta salad - A Delicious bowl of salad loaded with Pumpkins, bell peppers, carrots, Chickpeas and salty Feta. All this goodness is dressed in Maple Chili Dressing to add that little extra touch. -The Yummy Bowl

Roast Pumpkin Chickpea And Feta Salad

Julia | The Yummy Bowl
Roasted Pumpkin Chickpea and feta salad - A Delicious bowl of salad loaded with Pumpkins, bell peppers, carrots, Chickpeas, and salty Feta. All this goodness is dressed in Maple Chili Dressing to add that little extra touch.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine American, international
Servings 2 portions
Calories 576 kcal

INGREDIENTS
  

For Salad

  • 10 oz fresh pumpkin, cut into strips
  • 2 small carrots, cut into strips
  • 1 bell pepper, cut into strips
  • 1 can chickpea
  • 1 tablespoon sesame oil
  • Pinch of salt
  • Frisee lettuce , 5 leaves
  • 1 oz feta cheese
  • parsley, or cilantro

For Maple Chili Dressing

  • ½ teaspoon chili flakes
  • ½ teaspoon ginger powder
  • ½ teaspoon curry powder
  • 2 tablespoon sesame oil
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon dry garlic powder
  • Pinch of salt
  • ¼ teaspoon pepper

INSTRUCTIONS
 

  • Preheat oven to 390F.
  • Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).
  • Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the strips are evenly coated in oil.
  • Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.
  • While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a jar, secure the lid and shake well.
  • When veggies are cooked you can start preparing your salad for serving. In a salad bowl, arrange the lettuce leaves around the plate or on one side (personal preference). Then, add one layer of chickpeas in the bottom, top up with cooked veggies and add one more layer of chickpeas on top.
  • Drizzle your salad with dressing and lightly toss.
  • Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

NOTES

  • If you’re not parsley lover, cilantro works also amazing in this salad.
  • This salad is served warm, but totally fine to serve it as a cold salad as well. I personally like the taste of roasted pumpkin when it’s warm rather than cold.
  • Store: refrigerated for up to 2 days. Feel free to meal prep roasted pumpkin ahead and keep it in the fridge for 2-3 days before use.
  • PRO TIP: Don’t cut your veggies too thin and don’t over bake the veggies, otherwise, your salad can turn into a puree.

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NUTRITION

Calories: 576kcal
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