Roasted Pumpkin and Chickpea Salad

Name: Roasted Pumpkin and Chickpea Salad
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges; 3 tsps. caster sugar; 2 tbsps. olive oil; 2 x 400g cans chickpeas, drained, rinsed; 75g toasted slivered almonds; 1/3 cup white balsamic vinegar; 3 garlic cloves, crushed; 1 lemon, rind finely grated; 1 cup flat-leaf parsley leaves

Preheat oven to 220°C. Divide pumpkin between 2 large baking trays. Season with salt and pepper. Sprinkle with sugar and drizzle with oil. Roast for 30 to 40 minutes, swapping trays after 20 minute…

Cook1 h 10 min
Total1 h 10 min
Serves4
LevelIntermediate

Dairy-Free Gluten-Free High-Protein Vegan Vegetarian Mediterranean

Ingredients

1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges
3 tsps. caster sugar
2 tbsps. olive oil
2 x 400g cans chickpeas, drained, rinsed
75g toasted slivered almonds
1/3 cup white balsamic vinegar
3 garlic cloves, crushed
1 lemon, rind finely grated
1 cup flat-leaf parsley leaves

Method

Preheat oven to 220°C. Divide pumpkin between 2 large baking trays. Season with salt and pepper. Sprinkle with sugar and drizzle with oil. Roast for 30 to 40 minutes, swapping trays after 20 minutes, or until golden and tender. Set aside to cool.
Place pumpkin on a large plate. Add chickpeas and almonds. Toss to combine. Cover and refrigerate until required.
Whisk vinegar, garlic and lemon rind in a jug. Season with salt and pepper. Pour dressing over pumpkin salad. Sprinkle with parsley. Toss gently to combine. Serve.