Chickpea & Feta Salad
Lisa B
Rated 5.0 stars by 3 users
Category
Salad
Author:
Lisa B
Servings
2
Prep Time
10 minutes
Cook Time
25 minutes
Calories
450
A wholesome, colourful salad packed with protein, fibre, and flavour. Perfect for any season and great as a meal prep option.
Ingredients
For the Salad:
-
1 tin of chickpeas, drained
-
½ butternut squash, peeled and diced
-
½ block of feta cheese, diced
-
2 tbsp extra virgin olive oil
-
A few sprigs of fresh thyme
-
1 tbsp mixed herbs
-
1 tbsp mixed seeds (optional)
-
1 tbsp pomegranate seeds (optional)
For the Dressing:
-
1 tsp Dijon mustard
-
1 tbsp red or white wine vinegar
-
3 tbsp extra virgin olive oil
-
Salt and pepper to taste
Directions
Preheat the oven to 200°C (180°C fan).
Roast the squash: Spread diced butternut squash on a large baking tray. Drizzle with olive oil, scatter thyme and season well. Roast for 25 minutes.
Add chickpeas and feta: Add the drained chickpeas and diced feta to the tray. Bake for another 10 minutes until the feta softens. Allow to cool slightly.
Make the dressing: In a serving bowl, whisk together mustard, vinegar, olive oil, salt, and pepper.
Assemble the salad: Add the roasted mixture to the bowl. Toss to coat in dressing. Sprinkle with mixed seeds and pomegranate if using, and finish with extra herbs.
Nutrition
Nutrition
- Serving Size
- 1 serving (100g)
- per serving
- Calories
- 450
- Protein
- 13 grams
- Fibre
- 9 grams
- Carbohydrates
- 35 grams
- Fat
- 27 grams
