Pumpkin and Chickpea Salad
Jan 10th, 2008 by Dani
Yesterday I knew two things about today. Firstly that I was going to Mt Martha which is an hour and a half drive each way. Secondly that it was going to be 41 degrees. Both of those things meant that I was not going to have the time to cook and that it would be too hot to cook.
So, as a former Brownie, I decided to be prepared. Yesterday I bought an entire pumpkin on special at Aldi, diced and roasted it, along with a head of garlic. Most of it is in the freezer but I kept aside 1/4 for tonight. I blanched a heap of green beans and set a couple of cups of chickpeas to soak. This morning while I made breakfast, I cooked the chickpeas. So when I got home tonight, all I had to do was throw everything in a bowl and squeeze a lemon over the top. There was enough oil in the pumpkin from roasting that no more was needed to dress. Perfect.
Pumpkin and Chickpea Salad
1/4 pumpkin, diced and roasted
200g feta, chopped
green beans, chopped and blanched
roast garlic, soft flesh squeezed out of skins and skins discarded
chickpeas, soak and boil or use tinned. Either way, drain them
lemon juice to dress.
Combine and dress. Enjoy.
