Pumpkin-chickpea salad with feta

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.5 24
Favourite salad in autumn: The Hokkaido is cut at rocket speed together with its edible peel and ends up in the oven with crisp vegetables.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1/2 Hokkaido (approx. 600 g each)
  • 3 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 400 g small carrots
  • 7 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Zatar
  • 1 can(s) (425 ml each) Chickpeas
  • 6 TABLESPOONS Red wine vinegar
  • 200 g Feta
  • 3 Stem/s Mint
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Wash, halve and slice the pumpkin. Remove seeds and soft fibres. Peel onions and cut into thin slices. Clean, wash and cut the peppers into wide strips. Peel and wash carrots. Spread vegetables and onions on the tray, leaving a corner free. Sprinkle with 2 tablespoons of oil. Season with salt and pepper. Bake in a hot oven for about 35 minutes.

  2. 2

    Put the chickpeas in a sieve, rinse and drain well. Pour into a flat ovenproof dish. Mix with 1 tablespoon of oil and 2 tablespoons of Zatar. After about 10 minutes baking time, place the chick peas on the baking tray and bake with them.

  3. 3

    Take out the vegetables and chickpeas and let them cool down a little. Mix vinegar, salt and pepper. Fold in 4 tablespoons of oil. Mix the vegetables and chick peas with the vinaigrette and serve. Crumble the feta and sprinkle over the vinaigrette. Wash mint, shake dry, pluck off leaves and sprinkle over. Flatbread tastes good with it.

  4. 4

    Tip: Have you met Zatar? The spice mixture Zatar, also Za'tar, is popular in North Africa, the Middle East and Turkey. It consists of roasted sesame, thyme, sumac and salt. It is available in well-stocked supermarkets, e.g. from Just Spices, or on the Internet.

Nutrition Facts

KCAL
510 kcal
CARBS
31 g
FATS
33 g
PROTEINS
18 g