Moroccan pumpkin, chickpea, feta and almond salad
Up your mid-week salad game with this comforting Moroccan pumpkin, chickpea, feta and almond salad recipe.
This warm Moroccan pumpkin, chickpea, feta and almond salad is a vibrant and hearty celebration of all things autumn.
It features roasted pumpkin, protein-packed chickpeas, creamy feta, crunchy almonds and mint leaves, all tossed in a zesty Moroccan-inspired dressing.
Perfect for a nutritious mid-week meal or easy work lunch.
Moroccan pumpkin, chickpea and almond salad recipe:
Ingredients800g pumpkin, skin removed and cut into 2-3cm chunks 400g can chickpeas, rinsed and drained 1 tbsp extra virgin olive oil 2 tsp Moroccan seasoning ¼ cup slivered almonds 120g baby spinach (about 4 cups) ¼ red onion, finely sliced (optional) 1 cup mint leaves, roughly torn 50g feta, cubed or crumbled For the dressing: 1⁄4 cup extra virgin olive oil 1 tbsp balsamic vinegar 2 tsp honey |
MethodStep 1. Preheat oven to 200°C. Place pumpkin and chickpeas on a large oven tray, drizzle with the oil and sprinkle with Moroccan seasoning. Step 2. Roast for 30-35 minutes until pumpkin and chickpeas are golden brown. Allow to cool. Step 3. Toast almonds in a large frying pan over medium heat, stirring frequently until golden brown (watch carefully as they can burn quickly). Step 4. To make the dressing, whisk all ingredients in a small jug or bowl until well combined. Step 5. Place baby spinach in a large bowl. Add the pumpkin, almonds, onion and mint and toss gently. Step 5. Transfer to a serving dish, sprinkle over the feta and drizzle with the dressing. |
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