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Middle Eastern chickpea and pumpkin salad with feta
SBS13Ingredients
40Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams pumpkin (peeled, cut into 3 cm-thick pieces)
- 400 grams chickpeas (rinsed, drained and patted dry with paper towel)
- 3 tsp. baharat (see Note)
- 2 Tbsp. extra virgin olive oil
- salt
- black pepper
- 2 tsp. red wine vinegar
- 3/4 tsp. pomegranate molasses
- 4 cups watercress leaves (picked, or rocket)
- 2 tomatoes
- 1/2 small red onion (finely sliced)
- 80 grams feta (Persian, see Note)
- 1/4 cup pomegranate seeds (optional)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium740mg31% |
| Potassium970mg28% |
| Protein11g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A220% |
| Vitamin C70% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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