Sheryls Roast Pumpkin & Chickpea Salad Recipe

Name: Sheryls Roast Pumpkin & Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chickpeas (drained & rinsed); 750 g peeled & cubed pumpkin (I like buttercup as it is dryish); olive oil flavored cooking spray; 2 tablespoons chopped coriander or 2 tablespoons mint leaves; 1 ½ tablespoons red wine vinegar; ¼ cup sun-dried tomato; 2 tablespoons extra virgin olive oil; 1 garlic clove; 2 teaspoons balsamic vinegar; 2 teaspoons sugar; 2 teaspoons lemon juice; ground black pepper

Servings: persons

8 ounces chickpeas (drained & rinsed)
750 g peeled & cubed pumpkin (I like buttercup as it is dryish)
olive oil flavored cooking spray
2 tablespoons chopped coriander or 2 tablespoons mint leaves
1 ½ tablespoons red wine vinegar
¼ cup sun-dried tomato
2 tablespoons extra virgin olive oil
1 garlic clove
2 teaspoons balsamic vinegar
2 teaspoons sugar
2 teaspoons lemon juice
ground black pepper

1
Preheat oven to 200 deg.
2
Put pumpkin on baking tray lined with baking paper.
3
Spray with olive oil & roast for 30-40 mins or until it is tender & lightly caramelised.
4
Allow to cool.
5
To make salad dressing:.
6
Put red wine vinegar & tomatoes in a small saucepan over low heat.
7
Allow the tomatoes to soak in the hot vinegar to soften.
8
Put this mixture into food processor & add remaining dressing ingredients.
9
Process to combine but dont over do it as the texture should be chunky.
10
Toss pumpkin & chickpeas in the dressing onto a platter or individual bowls & sprinkle with the chopped herbs & ENJOY!

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces chickpeas (drained & rinsed), 750 g peeled & cubed pumpkin (I like buttercup as it is dryish), olive oil flavored cooking spray, 2 tablespoons chopped coriander or 2 tablespoons mint leaves, and more.

Yes, Sheryls Roast Pumpkin & Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sheryls Roast Pumpkin & Chickpea Salad

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