Chickpea, beetroot and pumpkin salad

Recipe~Finder
4 stars - based on 1 reviews
Chickpea, beetroot and pumpkin salad
Photography: Richard Mortimer
By 

Ingredients

  • 600g beetroot, trimmed, cut into wedges
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 500g pumpkin, peeled, cut into wedges
  • 400g can chickpeas, drained, rinsed
  • ¼ cup (60ml) olive oil
  • 1 tablespoon white balsamic dressing (see tip)
  • 150g baby spinach leaves
  • 110g goat's cheese, crumbled, to serve

Preparation method

1. Preheat oven to 200° C.

2. Combine beetroot, oil and garlic in a large baking dish. Season to taste. Bake for 10 minutes. Place pumpkin in same baking dish, away from beetroot. Bake for another 20 minutes.

3. Combine chickpeas, oil and white balsamic dressing in a jug.

4. Place beetroot, pumpkin, chickpea mixture and spinach in a bowl and toss gently. Serve topped with goat's cheese.

Tip: Eat up — brightly coloured vegetables such as beetroot and pumpkin are packed with beneficial antioxidants. White balsamic dressing is available from the vinegar section of Coles supermarkets.


More inspiration

Sugary drinks increase stroke risk: studySugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers. It's official: The world's best margherita pizza is made in MelbourneIt's official: The world's best margherita pizza is made in MelbourneForget flying to Italy for a perfect margherita pizza – you just need to get to Brunswick, north of Melbourne, for a slice of the world's greatest cheesy goodness. Apple crumble biscuitsApple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
advertisement
Get great recipes on your mobile wherever you are.