Pumpkin and Chickpea Salad
40 minutes
This versatile and healthy salad can be a side or a light summer main. It is served with a mustard and molasses vinaigrette.
5 people made this
Ingredients
Serves: 4
- 1 kg pumpkin, peeled and chopped into 1cm dice
- 1 large Spanish onion, finely sliced
- 2 tablespoons olive oil
- 2 teaspoons Herbie's Spices Ras el Hanout Super
- 2 (400g) cans chickpeas, rinsed and drained
- 2 teaspoons parsley, finely chopped
- 2 teaspoons fresh coriander leaves, finely chopped
- 1 teaspoon Herbie's Spices Black Whole Sesame Seeds
- Dressing
- 60ml olive oil
- 1/4 teaspoon prepared mustard
- 30ml white vinegar
- 1 teaspoon Herbie's Spices Pomegranate Molasses
- 1 teaspoon lemon juice
- 1/2 teaspoon caster sugar
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 180 degrees C.
- Toss pumpkin and onion lightly in the oil, then in the Ras el Hanout Super, and place on a baking tray. Roast for about 25 minutes, until vegetables are just lightly browned and cooked through. Remove from oven and set aside to cool.
- To make dressing, whisk oil, mustard, vinegar, pomegranate molasses, lemon juice and sugar in a bowl.
- To assemble, put pumpkin, onions and chickpeas in a bowl with chopped herbs and black sesame seeds. Gently fold in the dressing until all ingredients are just lightly coated and serve.
Additional Tips
This lovely salad can be served as a side salad with barbecued chicken or red meats. To make a non-vegetarian meal, fold some sliced BBQ chicken through the salad before serving.
