Roasted pumpkin and chickpea salad

Cooking Vegetarian Roasted pumpkin and chickpea salad

Serve up an impressive roasted pumpkin and chickpea salad for Meat-free Monday.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. 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.
  2. Place pumpkin on a large plate. Add chickpeas and almonds. Toss to combine. Cover and refrigerate until required.
  3. 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.

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1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges
3 tsp caster sugar
2 tbsp 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

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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