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Roast Pumpkin, Chickpea and Feta Salad
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Roast Pumpkin, Chickpea and Feta Salad

Pumpkin’s not just for Halloween. It’s perfect for anytime you want to treat your tastebuds to a roast like no other. More treat than trick.

Makes 4
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
700 g pumpkin, peeled and chopped into 2-3cm pieces
2 tsp oil
400 g can Wattie's Chickpeas in Springwater, well drained
250 g round green beans, blanched
1 small red onion, peeled and finely sliced
8 black olives (optional)
¼ cup Eta Lite and Free Balsamic Vinaigrette infused with Roasted Garlic
150 g feta cheese, diced
¼ cup roughly chopped parsley or Italian parsley leaves

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Combine prepared pumpkin and oil, toss well until lightly coated, season with salt and pepper. Arrange on a baking paper lined oven tray.
Step 2
2. Cook at 200°C for 25-30 minutes or until golden and tender.
Step 3
3. 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 until well combined.
Step 4
4. Arrange salad on a platter, scatter with feta and parsley leaves. Serve immediately.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
700 g pumpkin, peeled and chopped into 2-3cm pieces
2 tsp oil
400 g can Wattie's Chickpeas in Springwater, well drained
250 g round green beans, blanched
1 small red onion, peeled and finely sliced
8 black olives (optional)
¼ cup Eta Lite and Free Balsamic Vinaigrette infused with Roasted Garlic
150 g feta cheese, diced
¼ cup roughly chopped parsley or Italian parsley leaves
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