Roast pumpkin and chickpea chopped salad

Cooking Salads Roast pumpkin and chickpea chopped salad

Take the best produce of summer produce and chop up a salad of roast pumpkin and chickpea.

Lables: Low carb Low kilojoule Low sodium Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine pumpkin, coriander, chilli flakes and 1 tablespoon oil in a bowl. Place pumpkin mixture on prepared tray. Roast for 20 to 25 minutes or until tender. Set aside to cool for 40 minutes. Meanwhile prepare remaining ingredients.
  2. Place orange juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Remove outer leaves and core from lettuce. Separate leaves. Wash. Pat dry with a tea towel. Roughly chop. Place lettuce, chickpeas, pecans, parsley and pumpkin mixture in a bowl. Add dressing. Toss to combine. Serve.

If you liked the recipe "Roast pumpkin and chickpea chopped salad", tell your friends about it!

700g butternut pumpkin, cut into 2cm pieces
1/2 tsp ground coriander
1/4 tsp dried chilli flakes
1/4 cup olive oil
1 tbsp orange juice
1 baby cos lettuce
400g can chickpeas, drained, rinsed
1/4 cup chopped pecan nuts
1/4 cup fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
50
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Roast pumpkin and chickpea chopped salad

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments