Pumpkin and chickpea salad

This pumpkin and chickpea salad recipe is vegan friendly.

Recipe «Pumpkin and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

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 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 

Instructions

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.