Sheryl’s Roast Pumpkin & Chickpea Salad
"This salad is wonderful great to take as a plate to a BBQ"
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6-8
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
-
Sundried tomato dressing
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄4 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
directions
- Preheat oven to 200 deg.
- Put pumpkin on baking tray lined with baking paper.
- Spray with olive oil & roast for 30-40 mins or until it is tender & lightly caramelised.
- Allow to cool.
- To make salad dressing:.
- Put red wine vinegar & tomatoes in a small saucepan over low heat.
- Allow the tomatoes to soak in the hot vinegar to soften.
- Put this mixture into food processor & add remaining dressing ingredients. Process to combine but don’t over do it as the texture should be chunky. Toss pumpkin & chickpeas in the dressing onto a platter or individual bowls & sprinkle with the chopped herbs & ENJOY!
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RECIPE SUBMITTED BY
Married with four children aged 18, 12 and 4 year old twins.
Am an oversized load pilot.
I love cooking and come from a long line of foodies, cooking is our passion.
My favorite cookbooks would have to be my mums and my Nanas cookery collection i can pour over their handmade books for hours.
