Middle Eastern Pumpkin and Chickpea Salad. So many salads in magazine are a work of art these days and appear as a tantalising impossibility. Unusually, this appealed because I thought I could just about rustle up the ingredients.
I am sending this salad to VegHog and Shaheen for Eat Your Greens and to Deb for Souper Sundays.
More vegie packed salads on Green Gourmet Giraffe:
Chickpea, peach and pumpkin curry (gf, v)
Hurry up pumpkin alfredo (v)
Japanese-style pumpkin, sprouts and tofu soup (gf, v)
Miso harissa roast pumpkin (gf, v)
Roasted cauliflower and pumpkin salad (gf)
Roasted pumpkin and garlic hummus (gf, v)
Tempeh and pumpkin lasagne (v)
Thai pumpkin, corn and chickpea stew (gf, v)
Mediterranean pumpkin and chickpea salad
An original Green Gourmet Giraffe recipe.
Serves 2 - 4
350g Kent pumpkin, sliced 1cm thick and halved
1 red capsicum, chopped
2 cups purple cabbage, sliced 2cm thick and halved
2-4 tbsp olive oil
1-2 tbsp dukkah
2 good handfuls of baby spinach
Preheat oven to 220 C. Drizzle olive oil into the base of 2 roasting dishes. Dip pieces of pumpkin, capsicum and cabbage in oil, turn over and arrange in dishes. Scatter dukkah over the vegetables. 30-40 min chopped into 1cm slices and halved. After 20 minutes check capsicum and cabbage and remove from dish. Continue to roast pumpkin another 10-20 minutes until slightly charred around edges.
When vegetables are cooked, cool slightly (or to room temperature). Line base of shallow dish (or individual dishes) with spinach leaves (keep some aside to scatter on top). Arrange roasted vegetables on the spinach, then add additional spinach leaves, chickpeas and spoonfuls of tzatziki. Squeeze lemon over the salad.
This salad is open to lots of variations. Your favourite spice mix can be used instead of dukkah or use a combination of cumin, coriander and smoked paprika. Other vegetables could be used such as sweet potato, rocket, asparagus, eggplant or cauliflower. If you don't have tzatziki, use sour cream or yoghurt. If you want it vegan, use other dips such as hummus instead of tzatziki.
I served half the salad one night and kept the vegies, chickpeas and spinach separate for the next night. Then I wanted a salad sandwich so I mashed chickpeas with tzatziki and put them in a sandwich with roasted pumpkin and spinach. The red capsicum was on the side.
On the stereo:
Rush of Blood to the Head - Coldplay
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