Roast Pumpkin and Chickpea Salad

Jun 16, 2020 by Snap Fitness · Nutrition
Roast Pumpkin and Chickpea Salad feature image

INGREDIENTS

  • 4½ cup Canned Chickpeas
  • 2 cup Diced Pumpkin
  • 15 whole Cherry Tomatoes
  • 4 cup Mixed Salad Leaves
  • ½ small Red Onion
  • ½ whole Lemon
  • 1 tbsp Balsamic Vinegar
  • 1 serve Salt and Pepper
  • 1 tbsp Tahini

METHOD

Step 1

Preheat the oven to 180°C/360°F and line an oven tray with baking paper.

Step 2

Drain and rinse the chickpeas.

Step 3

Cut the pumpkin into cubes, place on baking tray along with the chickpeas, spray some olive oil over the top and season with salt and pepper.

Step 4

Place in the oven and cook until golden, approximately 30 minutes.

Step 5

While pumpkin and chickpeas are roasting, halve the cherry tomatoes and finely slice the onion.

Step 6

Remove the pumpkin and chickpeas from the tray and allow to cool for a minute or two.

Step 7

Spread the pumpkin and chickpeas over mixed leaves. Top with tomato, onion and a drizzle of balsamic vinegar, then dig in.