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🥗 Creamy Pumpkin Chickpea Salad with Feta

355 kcal · 30 min · 4 servings

Ingredients

• 250 g dried chickpeas
• 600 g butternut pumpkin flesh
• 1 clove garlic
• 1 red chili pepper
• 2 tbsp olive oil
• salt
• pepper
• 150 ml vegetable broth
• 30 g parsley (1 large bunch)
• lemon juice
• 100 g feta
• 1 dash lemon juice

Instructions

1. 1. Place the chickpeas in a bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2. The next day, drain the soaking water. Rinse the chickpeas in a colander.
3. 3. Put the chickpeas into a pot and cover them with fresh water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to low and cover the pot.
6. 6. Let the chickpeas cook gently for about 60 minutes until tender.
7. 7. Peel the pumpkin and cut the flesh into small cubes.
8. 8. Peel the garlic and chop it finely.
9. 9. Wash the chili pepper and remove the stems.
10. 10. Finely chop the chili pepper.
11. 11. Heat the oil in a frying pan.
12. 12. Add the pumpkin, garlic, and chili to the pan.
13. 13. Sauté the ingredients over medium heat for 2 to 3 minutes.
14. 14. Season the mixture with salt and pepper.
15. 15. Deglaze the pan with the broth.
16. 16. Cover the pan and let the ingredients simmer on low heat for 5 to 10 minutes until cooked.
17. 17. Remove the pan from the heat.
18. 18. Drain the cooked chickpeas.
19. 19. Fold the chickpeas into the pumpkin mixture.
20. 20. Let the mixture cool down to lukewarm.
21. 21. Wash the parsley and shake it dry.
22. 22. Pick the parsley leaves off the stems.
23. 23. Chop half of the parsley leaves.
24. 24. Crumble the feta cheese with your fingers.
25. 25. Add the chopped and whole parsley leaves, as well as the feta, to the vegetable mixture.
26. 26. Mix everything thoroughly.
27. 27. Season the salad with lemon juice, salt, and pepper to taste.

Nutrition per serving

• kcal: 355
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 36 g