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Pumpkin and chickpea salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vibrant pumpkin and chickpea salad – perfect for vegans!
Ingredients:
  • 1.2kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 75.08 gm olive oil
  • 1 tsp ground coriander
  • 400g can Chickpeas, drained, rinsed
  • 6 dessert figs, finely chopped (see note)
  • 1 small red onion, halved, thinly sliced
  • 125.00 ml coriander leaves, roughly chopped
  • 1 large lemon, rind grated, juiced
  • Salt, to season
Instructions:
  • Preheat your oven to 200°C and lightly grease a large roasting pan. In a large bowl, toss the pumpkin with 2 tablespoons of oil, ground coriander, and cumin. Season with salt and pepper. Transfer the mixture to the prepared pan and roast for 20 minutes until the pumpkin is tender. Let it cool before serving.
  • Mix together the pumpkin, chickpeas, figs, onion, and chopped coriander in a large bowl.
  • In a jug, mix together 2 tablespoons of oil, lemon rind, 2 tablespoons of lemon juice, salt, and pepper. Pour the mixture over the pumpkin and toss until evenly coated. Serve and enjoy.

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