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ROASTED BROCCOLI AND CRUNCHY CHICKPEA SALAD WITH LEMON AND CHILLI MARINATED FETA

Name: ROASTED BROCCOLI AND CRUNCHY CHICKPEA SALAD WITH LEMON AND CHILLI MARINATED FETA
Yield: Serves 3
Ingredients: 400g Feta, cut into small cubes; 50 milliliters extra virgin olive oil; 1 lemon, zested; 1/2 teaspoon chilli flakes; 1 garlic clove, minced; 1 can cooked chickpeas, 400g; 1 teaspoon ground coriander; 1 tablespoon cooking oil of choice; 2-3 handfuls small cubed pumpkin; 1 small head of broccoli, chopped into florets; 2 big handfuls kale leaves; 1 teaspoon coriander seeds; 2 tablespoons cooking oil; 1/2 lemon, juiced; 2 tablespoons olive oil; 1 tablespoon natural yoghurt; 1 small handfuls fresh coriander, roughly chopped; salt and pepper

by: Flossie

July 3, 2014

4.5

2 Ratings

Serves 3

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Author Notes

Here’s a really yummy wintery warm salad that we have been making stupid amounts in our house. Making crunchy chickpeas is new to me and my gosh they are yummy. You can eat them just as a salty snack too! —Flossie

Ingredients

Marinated Feta
400g Feta, cut into small cubes
50 milliliters extra virgin olive oil
1 lemon, zested
¹/₂ teaspoon chilli flakes
1 garlic clove, minced

Salad
1 can cooked chickpeas, 400g
1 teaspoon ground coriander
1 tablespoon cooking oil of choice
2-3 handfuls small cubed pumpkin
1 small head of broccoli, chopped into florets
2 big handfuls kale leaves
1 teaspoon coriander seeds
2 tablespoons cooking oil
¹/₂ lemon, juiced
2 tablespoons olive oil
1 tablespoon natural yoghurt
1 small handfuls fresh coriander, roughly chopped
salt and pepper

Directions

Firstly mix the oil in a jar with all the ingredients apart from the feta. Cube the feta up and then put it in the jar with the oil and very gently shake about so the marinade coats all the feta. You can now leave it out until needed or for best results keep it in the fridge for 2 days - a week. You will only need about half the feta, so you can keep the rest in the fridge for another salad day!
Preheat your oven to 180?C. Rinse the chickpeas and dry them with some kitchen towel. On a baking tray mix the chickpeas with the ground coriander salt, and oil and bake in the oven for about 30-40 mis until they are crunchy.
Cut your pumpkin into small cubes and roast in the oven with some of the oil and all the coriander seeds. It will take roughy 45 mins depending on the size and oven temp but you just want it nice and golden.
Roast the kale and broccoli on a separate tray with the rest of the oil and some salt. It should take about 10-15 mins to get nice crispy.
When everything is cooked, combine in a big bowl, toss with half the feta, fresh coriander and drizzle the lemon dressing over the top. Et Voila a super warm roasted salad!

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1 Review

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Molly May 5, 2016

I made this last night, and I was so pleased with how it turned out. I only marinated the feta for about 40 minutes, and it was still delicious. I added chili powder to the chickpeas, and subbed butternut squash for the pumpkin. I topped it off with half of a sliced avocado with salt and chili powder. So tasty, would definitely make again!