Warm Roasted Pumpkin, Beets and Chickpea Salad

As weather getting cooler, it’s time to cozy up your salads and serve them up warm for extra comfort. I always try to have a meat-free lunch at least three times a week. I spend a little extra time on a Sunday in the kitchen preparing roasting vegetables which can store really well for up 3 days in the fridge and be easily tossed in to a salad for lunch. Try this super simple and colourful salad that is so easy to whip up an satisfy.

Serves 1

All you need:

  • 95g chickpeas, rinsed and drained
  • 5 cherry tomatoes, halved
  • 30g reduced-fat feta, crumbed
  • 60 g baby beets, rinsed and drained
  • 1 cup (80 g) pre-cooked roasted pumpkin, cut into 2 cm cubes
  • 1 tspn olive oil dressing
  • Freshly squeezed lemon
  • Handful of rocket leaves to garnish (optional)

Method:

  1. in a large mixing bowl, combine chickpeas, tomatoes, feta, baby beets and pumpkin.
  2. For the dressing, squeeze ¼ of fresh lemon and drizzle with olive oil. Mix well. Salt and pepper to taste.
  3. Garnish with rocket leaves and serve.

This recipe is taken from the 10-Days to A Healthier You e-book

You might also be interested in...