Roast Pumpkin and Chickpea Salad
- 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
Preheat the oven to 180°C/360°F and line an oven tray with baking paper.
Drain and rinse the chickpeas.
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.
Place in the oven and cook until golden, approximately 30 minutes.
While pumpkin and chickpeas are roasting, halve the cherry tomatoes and finely slice the onion.
Remove the pumpkin and chickpeas from the tray and allow to cool for a minute or two.
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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