Roast Pumpkin Chickpea And Feta Salad Food

ROAST PUMPKIN CHICKPEA AND FETA SALAD

Steps:

• Preheat oven to 390F.
• Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).
• Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the strips are evenly coated in oil.
• Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.
• While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a jar, secure the lid and shake well.
• When veggies are cooked you can start preparing your salad for serving. In a salad bowl, arrange the lettuce leaves around the plate or on one side (personal preference). Then, add one layer of chickpeas in the bottom, top up with cooked veggies and add one more layer of chickpeas on top.
• Drizzle your salad with dressing and lightly toss.
• Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)