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    Home » Recipes » Vegetables & Salads

    Mar 21, 2018 · Modified: Mar 27, 2022 by Harriet

    Roast Pumpkin Chickpea Feta Salad

    This satisfying roast pumpkin, chickpea, feta salad is drizzled with a mild and tangy rice vinegar dressing. Wonderful as a delectable side dish or as a simple and hearty meal.

    Every mouthful is packed with delightful textures and palate-pleasing fresh flavours, making it a true pleasure to eat! Why not make it for your next Sunday lunch?

    Image showing roast pumpkin chickpea and feta salad.
    Jump to:
    • About This Salad
    • 📋 Recipe Card
    • 💬 Comments

    About This Salad

    • It can be eaten warm or cold, making if perfect for any season.
    • Can be eaten as a nice filling dish on it own or served as a side.
    • Suitable for the whole family.
    • Easy to take on picnics, to a BBQ or as a packed lunch.
    • Can be made a day or two in advance.
    Roast pumpkin chickpea and feta salad.
    Roast pumpkin chickpea feta salad

    This recipe calls for roasted butternut pumpkin, and roasting capsicums to remove the skins.

    Roasting the pumpkin is simple enough, this can be done by drizzling on a little olive oil and then placing in a hot oven.

    However, if you have never roasted capsicum (bell peppers) before, don’t worry it’s easy, just follow the steps below and you will be an expert in no time.

    Pumpkin and garlic on oven tray.
    Single layer of cubed butternut pumpkin and garlic

    How To Roast Capsicum Under The Grill:

    Red capsicum on foil paper ready for roasting.

    You will need to line a tray with a large piece of foil. Cut the capsicum in half length ways, remove the seeds and membrane from the inside.

    Then place the capsicum, skin side up onto the foil lined tray. Using the palm of your hand, press down and squash each piece flat.

    Red capsicum after roasting.

    Then place under a hot grill to blacken the skins (depending on how hot your grill is it could take up to 10 minutes or more).

    Roasted capsicum wrapped in foil.

    Once the skins are blackened and the capsicum is still hot, carefully fold over the foil with the capsicum inside, seal the edges tight. This will allow the capsicum to steam inside the foil and the skins will loosen, leave for about 10 minutes.

    Roasted capsicum with skin removed.

    Then open the foil and use your hands to peel away the skins from the capsicum and discard the skins. Sometimes, you will find that some skin and black bits are stubborn and are not easily removed, you can leave it or, use a sharp knife to scrape it away. However, never wash the roasted capsicum you will lose flavour by doing this.


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    📋 Recipe Card

    Pumpkin chickpea salad.

    Roast Pumpkin Chickpea and Feta Salad

    Butternut squash is the star of this salad, along with salty Greek feta, buttery chickpeas, sweet roasted red peppers and fresh cilantro. This roasted pumpkin, chickpea and feta salad is healthy and easy to make. Perfect for lunches and dinners and can be eaten hot or cold.
    Print Recipe
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    Prep Time : 40 mins
    Total Time : 40 mins
    Cuisine: : Mediterranean
    Course : Mains, Sides
    Servings : 8
    Calories : 176 : kcal
    Author : Harriet

    INGREDIENTS

    SALAD

    • 800 grams butternut pumpkin cut into 1 cm cubes
    • 1 tablespoon olive oil extra virgin
    • 3 cloves of garlic thinly sliced
    • ¼ teaspoon salt
    • 380 grams red capsicum
    • 2 x 400 grams canned chickpeas rinsed and drained
    • 200 grams Greek feta cheese (normal or vegan) crumbled or cut into fine cubes
    • ⅓ cup pumpkin seeds
    • 30 grams fresh coriander leaves roughly chopped

    SALAD DRESSING

    • 2 tablespoons rice vinegar
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    Preheat oven 200°C (400°F)

    • ROAST THE PUMPKIN
      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 is tender.
      When cooked allow the pumpkin to cool slightly, before adding to the rest of the ingredients below.
    • ROAST THE CAPSICUM (this can be done while the pumpkin is roasting)
      You will need to line a tray with a large piece of foil.
      Then cut the capsicum in half length ways, remove the seeds and membrane from the inside.
      Place the capsicum, skin side up onto the foil lined tray. Using the palm of your hand, press down and squash each piece flat.
      Place under a hot grill to blacken the skins (depending on how hot your grill is it could take up to 10 minutes or more).
      Once the skins are blackened and the capsicum is still hot, carefully fold over the foil with the capsicum inside, seal the edges tight. This will allow the capsicum to steam inside the foil and the skins will loosen, leave for about 10 minutes.
      Then open the foil and use your hands to peel away the skins from the capsicum and discard the skins. Sometimes, you will find that some skin and black bits are stubborn and are not easily removed, you can leave it or, use a sharp knife to scrape it away. However, never wash the roasted capsicum you will lose flavour by doing this.
      Then dice the capsicum into about 1 cm pieces.
    • WHILE THE PUMPKIN IS ROASTING
      Place the roasted capsicum, chickpeas, feta cheese, pumpkin seeds and coriander leaves and the roasted pumpkin (when ready) into a bowl.
    • MAKE THE SALAD DRESSING
      In a small jar add all the salad dressing ingredients, put the lid on the jar and give it a good shake.
      Pour the salad dressing onto the salad and mix well and enjoy.

    Notes

    This salad can last up to seven days in the fridge, making it ideal for meal prepping.
    Nutrition Facts
    Roast Pumpkin Chickpea and Feta Salad
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    176
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    22
    mg
    7
    %
    Sodium
     
    361
    mg
    16
    %
    Potassium
     
    513
    mg
    15
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    12476
    IU
    250
    %
    Vitamin C
     
    84
    mg
    102
    %
    Calcium
     
    179
    mg
    18
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure
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    Reader Interactions

    Comments

    1. Beth says

      October 02, 2019 at 10:05 am

      5 stars
      YOu make roasting the capsicums look so easy! I would like to give that a try, as I imagine it releases a lot of flavor.

      Reply
      • Harriet Britto says

        October 06, 2019 at 7:59 am

        Yes, roasting capsicum does bring out it's full flavor.

    2. Julie Hood says

      May 30, 2018 at 2:51 am

      That salad looks AND sounds amazing!!!!!! I just made a cucumber salad from a friend's recipe, using fresh parsley and feta! I will absolutely have to make this one, too!!

      Reply
      • recipepocket.com says

        May 30, 2018 at 5:34 pm

        Thank you.

    3. Laura says

      May 29, 2018 at 4:53 am

      This looks delicious, I love any recipe that uses feta!

      Reply
      • recipepocket.com says

        May 30, 2018 at 5:36 pm

        So do I.

    4. Kelsey says

      May 28, 2018 at 11:12 am

      Looks absolutely delicious! xo

      Reply
      • recipepocket.com says

        May 30, 2018 at 5:36 pm

        Thanks.

    5. Raina says

      May 27, 2018 at 4:14 am

      This recipe looks great! Love how fresh and colourful it looks too!

      Reply
      • recipepocket.com says

        May 30, 2018 at 5:37 pm

        Thank you.

    6. Amanda Martin says

      May 27, 2018 at 2:03 am

      Sounds like a great side dish!! I love anything with feta or pumpkin!

      Reply
      • recipepocket.com says

        May 30, 2018 at 5:38 pm

        Me to!

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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