Name: Roasted pumpkin and chickpea salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges; 15.00 gm caster sugar; 36.40 gm olive oil; 2 x 400g cans chickpeas, drained, rinsed; 75g toasted slivered almonds (see note); 82.50 ml white balsamic vinegar; 3 garlic cloves, crushed; 1 lemon, rind finely grated; 250.00 ml flat-leaf parsley leaves

Roasted pumpkin and chickpea salad

0 Likes

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Impressive roasted pumpkin and chickpea salad, perfect for Meat-free Monday.

Ingredients:

1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges
15.00 gm caster sugar
36.40 gm olive oil
2 x 400g cans chickpeas, drained, rinsed
75g toasted slivered almonds (see note)
82.50 ml white balsamic vinegar
3 garlic cloves, crushed
1 lemon, rind finely grated
250.00 ml flat-leaf parsley leaves

Instructions:

Preheat the oven to 220°C. Spread the pumpkin evenly on 2 large baking trays. Season with salt and pepper, sprinkle with sugar, and drizzle with oil. Roast for 30 to 40 minutes, switching trays halfway through, until the pumpkin is golden and tender. Allow it to cool before using.
Place the pumpkin on a stylish plate, add the chickpeas and almonds, then gently mix everything together. Cover and chill in the fridge until ready to use.
In a jug, whisk together vinegar, garlic, and lemon rind. Season with salt and pepper. Drizzle dressing over pumpkin salad, sprinkle with parsley, gently toss, and serve.

We use cookies

Similar Recipes

Chermoula-roasted mackerel with chickpea salad

Easter barramundi and pumpkin salad

Spiced chickpea and spinach pasta

Roasted pumpkin & cumin hummus

Honey and rosemary vegie free-form tart