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Roast Pumpkin and Chickpea Salad
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.
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