Sunday Salad – Chickpea, Pumpkin, and Feta Salad
This recipe is what is referred to “Sunday Salad” in our house. It is our go to meal on a Sunday night after we have been socialising all weekend and have had too much to eat and drink. It is one of my favourite meals and its my choice for recipe of the month. – Marc Rotunno (Exercise Physiologist)
- 300g Pumpkin
- 1 red onion
- 1 tbs Balsamic Vinegar
- 1 tbs Honey or Rice Malt Syrup
- 3 tbs Olive Oil
- 2 tsp Smoked Paprika
- 2 tsp Cumin
- 1 tin Chickpeas
- 100g Low Fat Feta
- 1 Avocado
- Half a bag of spinach
- 1/4 cup pine nuts
Step 1 – Preheat oven to 180 degrees. Dice pumpkin into pieces approx 2cm. Combine with 1tbs olive oil, 1tsp smoked paprika & 1tsp cumin. Bake in oven until soft.
Step 2 – Heat 1tbs olive oil and sauté sliced onion until translucent then add balsamic vinegar and honey/rice malt syrup. Stir to combine and turn to low heat. Cook for 10mins or until caramelised. Season with salt and pepper
Step 3 – Heat pan over high heat & toast pine nuts until slightly browned & fragrant.
Step 4 – Heat 1 tbs olive oil in pan. Add tin of chickpeas, 1tsp smoked paprika and 1tsp cumin. Stir to combine over medium heat. Leave on heat until chickpeas start to pop, approx 5mins.
Step 5 – Arrange spinach in bowl, top with pumpkin, chickpeas, avocado and pine nuts. Garnish with caramelised onions & feta.