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Chicken, pumpkin and chickpea salad

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 750g butternut pumpkin, peeled, cut into 2.5cm pieces
  • Olive oil spray
  • 8 (400g) chicken tenderloins, trimmed
  • 400g can chickpeas, drained, rinsed
  • 75g Greek feta cheese, crumbled
  • 100g baby spinach


  • 1
    Preheat oven to 240ºC/220ºC fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Spray with oil. Season with salt and pepper. Bake for 30 to 35 minutes or until golden and tender.
  • 2
    Heat a chargrill pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook chicken for 2 to 3 minutes each side or until cooked through. Transfer to a board. Cut in half diagonally.
  • 3
    Combine chickpeas, feta, spinach, pumpkin and chicken in a bowl. Serve.

Source: taste.com.au


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