Pumpkin and chickpea salad

Pumpkin and chickpea salad


This pumpkin and chickpea salad recipe vegan friendly.

The ingredient of Pumpkin and chickpea salad

  1. 1.2 kg butternut squash, peeled, deseeded, cut into pieces of 2cm
  2. 1/3 cup olive oil
  3. 1 teaspoon ground coriander
  4. 1 teaspoon ground cumin
  5. 400g of chickpeas, drained, rinsed
  6. 6 dessert figs, finely chopped (see note)
  7. 1 small red onion, cut in two, thinly sliced
  8. 1/2 cup coriander leaves, roughly chopped
  9. 1 large lemon, zest grated, juice
  10. Salt, season

The instruction how to make Pumpkin and chickpea salad

  1. Preheat the oven to 200u00b0C. Lightly grease a large roasting pan. Mix the pumpkin puree, 2 tablespoons oil, ground coriander and cumin in a large bowl. Season with salt and pepper. Transfer to the prepared pan. Bake in the oven for 20 minutes or until the pumpkin is tender. Allow to cool completely.
  2. combine pumpkin, chickpeas, figs, onion and chopped cilantro in a large bowl.
  3. mix the remaining 2 tablespoons oil, the lemon zest, 2 tablespoons of lemon juice and salt and pepper in a jar. Pour over the pumpkin. Stir until well combined. To serve.

Nutritions of Pumpkin and chickpea salad

fatContent: 269.114 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 17 grams sugar
cholesterolContent: 6 grams protein

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