Pumpkin and Dairy-Free Feta Salad
Ingredients
- 250g Kent pumpkin
- 300g chickpeas, rinsed & drained
- 60g leafy greens/salad mix
- 50g vegan feta cheese
- Small drizzle of olive oil + seasoning
Preparation
Peel the pumpkin and cut it into bite-sized cubes. Season with a small drizzle of olive oil and a pinch of salt, pepper, and cashew parmesan.
Cook the pumpkin in the air fryer at 200°C for 10 minutes (or in the oven at the same temperature), tossing 2 to 3 times.
Rinse and drain the chickpeas. Add a pinch of salt, pepper, curry powder, garam masala, and 1 tablespoon of BBQ sauce (optional). Toss to coat the chickpeas.
Once the pumpkin has cooked for 10 minutes, add the chickpeas to the air fryer and cook for an additional 5 minutes. If using the oven, you may need longer cooking time for the pumpkin.
Assemble the salad by adding leafy greens to bowls and top with the cooked pumpkin and chickpeas.
Crumble vegan feta cheese on top of the salad.
Enjoy the salad as is or drizzle it with a little lemon juice for added flavor.