Pumpkin and Chickpea Salad
Preheat oven to 200°C. Lightly grease a large roasting pan. Combine pumpkin, 2 tablespoons oil, ground coriander and cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Ro…
- Cook35 min
- Total35 min
- Serves4
- LevelIntermediate
Ingredients
- 1.2kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 1/3 cup olive oil
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 400g can Coles Chickpeas, drained, rinsed
- 6 dessert figs, finely chopped
- 1 small red onion, halved, thinly sliced
- 1/2 cup coriander leaves, roughly chopped
- 1 large lemon, rind grated, juiced
- Salt, to season
Method
- Preheat oven to 200°C. Lightly grease a large roasting pan. Combine pumpkin, 2 tablespoons oil, ground coriander and cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender. Allow to cool.
- Combine pumpkin, chickpeas, figs, onion and chopped coriander in a large bowl.
- Combine remaining 2 tablespoons oil, lemon rind, 2 tablespoons lemon juice and salt and pepper in a jug. Pour over pumpkin. Toss until well combined. Serve.
