Baked pumpkin salad with chickpeas, olives, nuts and honey dressing
myrecipes.com
Ingredients
- 800 g pumpkin;
- 1 red onion;
- 5 tablespoons of olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 2 teaspoons red wine vinegar;
- 1 teaspoon lemon juice;
- 1 teaspoon honey;
- 1–2 sprigs of oregano;
- 1–2 sprigs of dill;
- 60 g olives (Kalamata olives are perfect);
- 40 g walnuts;
- 160–180 g boiled or canned chickpeas;
- 40 g feta;
- a few sprigs of parsley.
Preparation
Cut the pumpkin into small cubes, finely chop the onion.
Place vegetables on a baking sheet. Add 3 tablespoons of oil, salt, pepper and mix. Place the baking sheet in an oven preheated to 230°C for 20–25 minutes. The pumpkin should become soft. Combine vinegar, lemon juice, honey, chopped herbs, remaining oil, salt and pepper. Cut the olives into slices, chop the nuts and place in a bowl. Add chickpeas and dressing and stir to combine.
Add the cooled vegetables and crumbled feta and stir again. Before serving, sprinkle the salad with chopped parsley.
Enjoy delicious dishes
