Roasted Vege, Chickpea and Feta Salad

Name: Roasted Vege, Chickpea and Feta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 237 milliliters fresh beetroot, peeled and cubed; 125 gms feta cheese; 2 cloves fresh garlic, chopped finely; 2 juice of lemons; 2 Tbsps olive oil; 1 large onion, chopped; 4 servings freshly ground pepper to taste; 473 milliliters peeled, cubed pumpkin, (dry variety such as Crown is best); 2 teaspoons runny honey; 1 teaspoons salt; 473 milliliters fresh brocolli (dont use frozen as it will not crisp, substitute green beans for brocolli if fresh is not available because this is what adds the crunch!)

Roasted Vege, Chickpea and Feta Salad

Need a gluten free, primal, and vegetarian side dish? Roasted Vege, Chickpean and Feta Salad could be an excellent recipe to try. This recipe makes 4 servings with 220 calories, 6g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up pepper, juice of lemon, brocolli, and a few other things to make it today.