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?
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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.
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.
How To Roast Capsicum Under The Grill:
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.
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).
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.
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📋 Recipe Card
Roast Pumpkin Chickpea and Feta Salad
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
INSTRUCTIONS
Preheat oven 200°C (400°F)
- ROAST THE PUMPKINIn 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 ROASTINGPlace the roasted capsicum, chickpeas, feta cheese, pumpkin seeds and coriander leaves and the roasted pumpkin (when ready) into a bowl.
- MAKE THE SALAD DRESSINGIn 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.
Beth says
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.
Harriet Britto says
Yes, roasting capsicum does bring out it's full flavor.
Julie Hood says
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!!
recipepocket.com says
Thank you.
Laura says
This looks delicious, I love any recipe that uses feta!
recipepocket.com says
So do I.
Kelsey says
Looks absolutely delicious! xo
recipepocket.com says
Thanks.
Raina says
This recipe looks great! Love how fresh and colourful it looks too!
recipepocket.com says
Thank you.
Amanda Martin says
Sounds like a great side dish!! I love anything with feta or pumpkin!
recipepocket.com says
Me to!