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Roast Pumpkin & Chickpea Salad
For Dinner ( Vegetarian, Salads, Easy )
Published on 07/11/12
20 minutes to prepare and 20 minutes to cook
Serves 4
Description
My version of a friend's recipe... a wonderful combination of colours, textures and flavours.
Ingredients
Salad:180 gm Pumpkin (peeled and cut into 3 centremetre cubes)
1 Spanish onion
2 cloves of garlic
1 red capsicum, sliced
400 gm chickpeas, drained & well rinsed
50 gm baby spinach
20 gm pine nuts (toasted)
Olive oil spray
Cumin & salt and pepper (to season)
Dressing:
2 teaspoons Olive Oil
Juice of 1 lemon
Zest of 1 lemon
2 teaspoon water
½ teaspoon Moroccan spice
1 clove of roasted garlic, crushed
1 tablespoon Dijonnaise
Instructions
Preheat oven to 180 Celsius.Place pumpkin on baking paper lined oven tray. Cut onion in half and then into thin wedges and add to tray with 2 peeled cloves garlic.
Spray with oil and sprinkle with cumin, salt & pepper.
Roast for 20 minutes (turning once) or until soft & beginning to brown. Remove from oven and allow to cool.
Combine dressing ingredients in a small jar and shake well.
To make salad combine chickpeas, capsicum, spinach, roast pumpkin, onion, roast garlic, with dressing.
Notes
Dijonnaise dressing is a prepared dressing available in supermarkets which is basically an egg mayonnaise combined with dijon and seeded mustards.
Comments
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posted 1 decade ago
Have not had the pumpkin but love beetroot in a salad like this Kath. mine is very similar but with the beertroot whole cut up and with greek feta is delish tyvm
posted 1 decade ago
Yum!! All my favourite ingredients! Can't wait to try it :)