Roast Pumpkin and Chickpea Salad

 

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Chick Pea & Pumpkin Salad: Healthy Food for Teens

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Video taken from the channel: LovemySalad


 

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The crispy roasted chickpeas add a nice crunch to the salad, while the lettuce and tomatoes bulk it up a bit and add to the nutrients. Not that it needed any more this Roasted Pumpkin and Chickpea salad really packs a healthy punch. Place the pumpkin and chickpeas in the oven and roast for about 30 minutes, tossing every 10 minutes until the pumpkin is soft and caramelised and the chickpeas are crisp.

Scatter the warm chickpeas with the cumin and paprika. Toss the pumpkin and any oil and juices with the spinach and onion, allowing the oil to slightly wilt the spinach. Make the salad. In a very large bowl combine the pumpkin, olive oil, garlic and salt then mix well. Then place this pumpkin mix onto a baking tray lined with baking paper.

Place in the hot oven and roast uncovered for 30 minutes, or until the pumpkin. Roast pumpkin, feta and chickpea salad. 1. Preheat oven to 200°C/400°F. 2. Combine pumpkin and oil in a large baking dish; season. Roast about 15 minutes or until tender.

3. Meanwhile, place nuts on a baking tray; roast, in oven, about 3 minutes or until golden. Remove from tray immediately. Heat the oven to 200C/fan 180C/gas 6. Put the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and some seasoning into a bowl and add the pumpkin. Toss pumpkin with olive oil, salt and pepper.

Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad. Place pumpkin in roasting dish in the oven and cook for about 35-40 minutes until the pumpkin is tender. Remove from the oven and leave the pumpkin to cool. Dice the red onion, finely chop the sundried tomatoes and fresh mint.

Add the pumpkin, chickpeas, sundried tomatoes, mint and goats feta to a large salad bowl. Roasted Pumpkin, Beet, Chickpea, and Barley Salad. From Nourish: The Fit Women’s Cookbook by Lorna Jane Clarkson. Ingredients.

For the salad: 1/2 cup dried chickpeas 1/2 cup pearl barley 4 1/2 ounces green beans, trimmed 1 pound pumpkin (or other squash), unpeeled, sliced thinly 4 baby beets, peeled, trimmed, and quartered. Combine prepared pumpkin and oil, toss well until lightly coated, season with salt and pepper. Arrange on a baking paper lined oven tray. Cook at 200°C for 25-30 minutes or until golden and tender. Combine Wattie’s Chickpeas, green beans, slices red onion, olives, add warm roasted pumpkin and ETA Lite and Free Balsamic Vinaigrette infused with Roasted Garlic.Toss gently.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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3 comments

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  • Based on what I saw, you either have a 90 year old woman cutting those ingredients, or your knives are as dull as your average BuzzFeed writer.

  • Hi, hope you have a great day ahead. I am a teenager who has a passion for cooking. I have recently started a cooking channel and I hope you give it a chance. Thank you!!! 😉

  • If you’re reading this…

    Have an amazing day!!
    Believe in yourself and never give up!!NEVEER!!!
    Everything will be perfect in the end
    And if it is not perfect it is NOT THE END