Cooked - Pumpkin And Chickpea Cypriot Grain Salad Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin And Chickpea Cypriot Grain Salad Recipe

8.0

170g (1 cup) burghul (cracked wheat)

1.5kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces

2 x 400g can no-added salt chickpeas, rinsed, drained

1 small red onion, finely chopped

250.00 ml chopped fresh coriander leaves

125.00 ml chopped fresh continental parsley leaves

80g (½ cup) seed mix, toasted

40g flaked almonds, toasted

50g (⅓ cup) dried cranberries, coarsely chopped

45g (¼ cup) currants

50g (¼ cup) drained capers, coarsely chopped

60ml (¼ cup) fresh lemon juice

36.40 gm extra virgin olive oil

150g feta, crumbled

Place the burghul in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until tender. Drain well. Transfer to a large bowl.
Meanwhile, preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. Arrange the pumpkin on the tray and spray with oil. Season. Roast for 35 minutes or until tender and caramelised. Set aside to cool.
Add the chickpeas, onion, coriander, parsley, seed mix, almonds, cranberries, currants and capers to the bowl with the burghul. Toss until well combined. Add the pumpkin, lemon juice and oil. Stir gently to combine. Season.
Spoon the salad into a large serving bowl. Sprinkle with feta, to serve.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

CuisineCypriot

Occasions📆Everyday🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 83 weeks ago

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