| Prep: 15 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 327 | 16g | 4g | 41g |
| sugars | fibre | protein | salt |
| 8g | 6g | 9g | 0.66g |
Why I Love Australian Roasted Pumpkin and Chickpea Salad
From the historical heart of South Carolina to my warm, bustling kitchen, I’ve learned to appreciate and master a diverse range of culinary traditions. The Roasted Pumpkin and Chickpea Salad is no outlier. This delightful Australian dish makes a fresh, zesty, and healthful impression that leaves me longing for more. In fact, the very image of it, featuring warm hues of oven-kissed pumpkin and contrasting, tangy chickpea salad, captured here, is like a picturesque tableau of flavors.
A Blend of Flavors
The vibrant flavors of the Roasted Pumpkin and Chickpea Salad are as captivating as its colorful presentation. The sweet, hearty notes of the pumpkin, roasted with a generous bath of olive oil and a humble sprinkling of sea salt and black pepper, harmonize effortlessly with the chickpea’s subtly nutty tones. The addition of fresh, crunchy spinach provides the salad with a refreshing, earthy edge. As if this harmonious medley of components wasn’t enough, the robust crumbled feta and a smattering of sesame seeds elevate the taste profile to an all-new high.
Salad Dressing: The Crowning Glory
The salad dressing, an elegant blend of olive oil offset by the zesty punch of lemon juice, the sharp bite of garlic, and the understated sweetness of honey creates an unforgettable symphony of flavors that will awaken surprised delight in every food enthusiast. Salt and pepper, of course, round out this melody perfectly, making every mouthful an experience to savor.
This beautiful creation is reminiscent of Chef Neil Perry’s commitment to fresh and healthful dishes that don’t compromise on taste. In fact, while I can’t attribute it directly to him, the Roasted Pumpkin and Chickpea Salad’s heritage in Australian cuisine, alongside its commitment to fresh, health-conscious ingredients, parallel many themes present in Perry’s renowned dishes.
With its bold, contrasting flavors and healthful palette of ingredients, this salad might remind you of the celebrated Mediterranean cuisine, especially Greek dishes. It pairs perfectly with a grilled lamb or baked fish for a wholesome brunch or dinner. Nevertheless, truth be told, such is the charm of this Roasted Pumpkin and Chickpea Salad that it stands proudly on its own, never overshadowed, always shining.
What You’ll Need
- 1 large pumpkin (about 3 pounds)
- 3 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1 can of chickpeas (about 15 ounces), rinsed and drained
- 1 cup of fresh spinach leaves
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of sesame seeds
- For the dressing:
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 garlic clove, minced
- 1 teaspoon of honey
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it’s heating, cut the pumpkin into small, bite-sized pieces. Once they’re cut, toss the pumpkin pieces in a large bowl with three tablespoons of olive oil, sea salt, and black pepper.
Step Two
Once the pumpkin pieces are coated evenly, spread them on a baking sheet, ensuring they are in a single layer. Roast in the preheated oven for 30 minutes or until they’re golden brown and tender.
Step Three
While the pumpkin is roasting, rinse and drain the chickpeas. Spread them out on a towel to dry. Once they’re dry, toss them in the remaining olive oil and spread them on a separate baking sheet. Roast them in the oven (with the pumpkin) for the last 15 – 20 minutes of baking time until they are slightly crispy.
Step Four
To prepare the dressing, combine a quarter cup of olive oil, lemon juice, minced garlic, honey, and salt and pepper in a small bowl. Whisk thoroughly until everything is well blended.
Step Five
In a large bowl, combine the roasted pumpkin, crispy chickpeas, and fresh spinach leaves. Drizzle the dressing over the salad and toss lightly to make sure everything is well coated.
Step Six
Finish the salad by sprinkling it with the crumbled feta cheese and sesame seeds. Serve immediately and enjoy your Roasted Pumpkin and Chickpea Salad!
