Pumpkin Chickpea Salad with Feta Chickpea Water Mayonnaise

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Pumpkin Chickpea Salad with Chickpea Water Mayonnaise, you do not want to miss!

Pumpkin Chickpea Salad

Pumpkin Chickpea Salad with Feta Chickpea Water Mayonnaise.

I think I have just invented a new thing. The Dinner Salad. We will get to the chickpea water mayonnaise in a minute because you really DO NOT want to miss it.

I had at least 4 other recipes on the go the other day when Skater asked what he could eat for dinner. Admittedly there was food in organised containers and trays on show in the kitchen, making him hungry.  He is very respectful of food that appears to be sitting waiting to be eaten, for he knows it may just be part of a bigger and higher purpose. In other words he is wary of gobbling up something that hasn’t been photographed!. That’s why we have this dinner salad. Time and necessity. That is why I also thought you might like it

Pumpkin Chickpea Salad

Dinner Salad is a bunch of ingredients thrown together and put onto one platter so that everyone can take what they want. The idea is to have a variety of ingredients that vary in texture and colour. At my house this always involves chickpeas but you might like to use cannellini beans and radicchio leaves with roasted sweet potatoes, roast carrots or red peppers, boconccini and crunchy roast potatoes. What ever the combination it is great because you can eat it warm or cold. It can be left over or freshly cooked.  Spruced up with Parmesan or Feta with or without meat       ( bacon or crispy salami), baby herbs, spinach, kale or parsley. Dinner Salad goes with everything from grilled Chicken, Tofu, Steak, Pork or an Omelette.

Pumpkin Chickpea Salad

Fresh or Left over. It’s up to You

Cook it all fresh or use some of what you have.  Here, there was crispy bacon left from bacon and egg rolls at breakfast. A half a roast pumpkin sliced and warmly glistening on a tray and cooked because it had seen the inside of the fridge for too long.  Roasted Pumpkin and Chickpeas are favourites for us and make the most perfect marriage with the Feta and Chickpea water mayonnaise. One of my personal favourites are the sugar snap peas that add that irresistible green crunch. You can pile all of the ingredients up as high as you like, it’s up to you.

Pumpkin Chickpea Salad

The only thing you need to know is how to make this great mayonnaise with the drained water from the chickpeas and 50- 100 gm of crumbly feta. This is great with the really crumbly drier feta as it gives the Mayonnaise a really nice texture. Don’t stop there though you will want to spread it on sandwiches and through coleslaw and all other kinds of things. Look for the recipe after the video and a rough guide to making my Pumpkin Chickpea Dinner Salad. Or find more ideas on this earlier post too.

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Pumpkin, Chickpea Salad with Feta Chickpea Water Mayonnaise
My Kitchen Stories: 
Quick and easy Dinner idea that's healthy and nutritious
  • 6 slices of pumpkin
  • 400 ml chickpeas ( 1 can, drained and liquid reserved)
  • 100 gm of sugar snap peas
  • 150 gm Spanish Onion
  • 1 sliced radish
  • 25 gm roasted hazelnuts
  • ¼ bunch of parsley leaves
  • olive oil
Chickpea water mayonnaise with Feta.
  • This will only work with an immersion blender
  • 4 Tablespoons Chickpea water
  • 1 teaspoon dijon mustard
  • 20 ml lemon juice (1 Tablespoon)
  • 250 ml oil. Rice bran or vegetable or nut oil (1 cup)
  • 100 gm Feta ( very crumbly)
  • (Salt to taste added after the Feta)
  1. Set the oven to 180 C / 350 F .
  2. Slice the pumpkin into largish wedges. Put it into a bowl and coat with olive oil along with the Spanish onion and sprinkle with a bit of salt. Roast till just tender. Approximately 20- 30 minutes.
  3. Meantime put a small pot of water on to blanch the sugar snap peas.. When it boils add salt. Get a bowl of cold water ready to cool them. Drop the peas into the water and leave them in just till the liquid starts to come back to the boil. Scoop them out and put them into the cold water. Once they are cold drain.
  4. Slice the radish into thin rings.
  5. You will need a measuring jug or the deep cylindrical container of your stick blender for this recipe.
  6. Put the water, dijon, salt and lemon juice in to the jug.
  7. Follow this with the oil and wait a few seconds to let it come to the top. Put the immersion blender to the bottom of the jug and turn it on
  8. As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately ½ a minute.
  9. Put the Pumpkin and Spanish onion onto a platter and scatter over the peas and nuts. Finish with some parsley ;leave and a sprinkling of salt and pepper. Serve with the Feta mayonnaise.


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