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Pumpkin & Feta Salad
By @veganbyeden
Makes 2 serves
▪️250g Kent pumpkin
▪️300g chickpeas, rinsed & drained
▪️60g leafy greens/salad mix
▪️50g vegan feta cheese
▪️Small drizzle of olive oil + seasoning (see below)
Cook the pumpkin & chickpeas in air fryer but you can use your oven at the same temperature.
1️⃣ Peel pumpkin & cut into bite sized cubes. Season with a small drizzle of olive oil and a pinch of salt, pepper and cashew parmesan,
2️⃣ Cook in the air fryer at 200°C for 10 mins, tossing 2 to 3 times.
3️⃣ Rinse & drain chickpeas. Add a pinch of salt, pepper, curry powder, garam masala & I like to add about 1 tbsp of bbq sauce. Toss to coat.
4️⃣ Once pumpkin has cooked for 10 mins, add chickpeas to air fryer. Cook for a further 5 mins.
5️⃣ Assemble salads by adding leafy greens to bowls and top with the cooked pumpkin and chickpeas. Crumble feta on top and enjoy! I drizzled with a little lemon juice 👌🏼
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#Plantbasedvegan #Easyvegan #Vegangranola #Mexicanvegan #Eatplants #Bestveganrecipes #Vegansofny #Highcarbvegan #Vegandumplings #Vegandrinks #Plantbasedmealprep #Hclfvegan #Vegetarianmealprep #PlantBasedRecipes
#Vegancomfortfood #Eatyourvegetables
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