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SiSU Wellness

Chickpea & feta salad

Last Updated: 18 January 2019








Chickpea & feta salad

Chickpeas are naturally low in fat, high in protein and packed full of fibre. Try this hearty salad recipe which is not short of flavour!


2 beetroots 

800g butternut pumpkin

2 tbs olive oil

mixed dried herbs

dried chilli (optional)

2 cups fresh rocket or spinach leaves

300g canned chickpeas, drained & rinsed

250g cherry tomatoes, halved

1 lemon

50g low-fat feta

black pepper



1. Preheat the oven to 200°C.

2. Peel the beetroot and cut into quarters. Drizzle with a little oil and season to taste with black pepper. Mix the beetroot well to coat evenly in the oil. Place the beetroot onto a lined baking tray and place into the oven for about 40 minutes.

3. Chop the pumpkin into 2cm cubes and drizzle with remaining oil. Season to taste with dried herbs and chilli then mix well. Place the pumpkin onto a lined baking tray and into the oven for 30-40 minutes.

4. Once tender, remove the beetroot and pumpkin from the oven and allow to cool.

5. Prepare the salad by mixing the rocket, chickpeas and cherry tomatoes together in a large bowl. Squeeze over lemon juice to taste and season with a little pepper. Ensure all rocket leaves are coated evenly before adding the cooled pumpkin and beetroot. Finally add the crumbled feta cheese.

6. Serve & enjoy!


Serves 4


Making this recipe? Share your review and photos us!  #SiSUWellness

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