Chickpea and Pumpkin Salad
CAL P/SERVE
327
kJ P/SERVE
1370
FAT P/SERVE
11.3g
SODIUM P/SERVE
425g
As well as being delicious, this dish provides a range of beneficial nutrients, including zinc, folate, protein, fibre and a range of vitamins, including vitamins A, C and E.
Ingredients
- 1 can chickpeas drained and rinsed
- 11/2 cups pumpkin
- 50g Baby Spinach Leaves
- 1/4 cup red capsicum strips from jar (aka bell peppers)
- 1 tbls. olive oil
- 2 tbls. honey
- 1/4 cup white wine vinegar
- Rosemary
- 30g Feta
- S&P to taste
Method
- Preheat oven to 200C.
- Cut pumpkin into 2-3 cm chunks, place into a large bowl and drizzle half the oil over the pumpkin with a sprinkle of rosemary. With a spoon mix around so the oil and rosemary has been coated onto the pumpkin.
- Place on a baking tray which is lined with baking paper. Bake for around 15 minutes until softened. Take out and set aside to cool.
- Meanwhile on a serving plate place spinach leaves, pumpkin, scatter chickpeas. Carefully arrange the capsicum strips around the pumpkin.
- In a very small pot, place honey and white wine vinegar and simmer until thickened.
- Drizzle with the honey sauce over, finish off placing the feta on top and season with salt and pepper.
Nutrition Table
Servings: 2
Serving size:313g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1370 kJ | 439 kJ |
| 327 Cal | 105 Cal | |
| Protein | 12.0 g | 3.8 g |
| Fat, total | 11.3 g | 3.6 g |
| - Saturated | 2.7 g | 0.9 g |
| Carbohydrate | 39.4 g | 12.6 g |
| - Sugars | 24.8 g | 7.9 g |
| Sodium | 425 mg | 136 mg |
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