Pumpkin and chickpea salad

Cooking Salads Pumpkin and chickpea salad

This pumpkin and chickpea salad recipe is vegan friendly.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. Combine pumpkin, chickpeas, figs, onion and chopped coriander in a large bowl.
  3. 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.

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

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 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

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Pumpkin and chickpea salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments