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Pumpkin, Rocket & Olive Chickpea Salad

Ingredients & Recipe

1/2 medium - large pumpkin
2 cups rocket
1/2 can chickpeas, rinsed and patted dry
75grams goats feta
1 red capsicum
1 yellow capsicum
1 green capsicum
1/2 cup kalamata olives
Olive oil
2 cloves garlic peeled and crushed
Zest of 1 Lemon or lime
Freshly ground black pepper
1/2 cup Italian parsley
1/2 cup sunflower seeds (toasted)
1/2 cup pumpkin seeds (toasted)

Preheat oven to 180C.

Peel and cut pumpkin and place the pumpkin on an oven roasting tray. Season with ground pepper, toss with enough olive oil to coat.

On another roasting tray place the capsicums and olives, garlic, ground pepper and a drizzle of olive oil.

Bake both trays of vegetable for approximately 30 minutes or until tender and starting to brown.

Remove both trays from the oven and allow to cool.

To assemble the salad, combine in a large serving bowl all the cooked vegetables, chickpeas, rocket, chopped goats feta, sunflower seeds, pumpkin seeds, lemon or lime zest and juice of 1/2 lemon or lime.

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