Roast pumpkin and chickpea chopped salad

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

Recipe «Roast pumpkin and chickpea chopped salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.