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Roasted Pumpkin and Chickpea Salad with Tahini Dressing
Roasted Pumpkin and Chickpea Salad with Tahini Dressing

Roasted Pumpkin and Chickpea Salad with Tahini Dressing
A hearty and nutritious salad featuring seasonal pumpkin and protein-rich chickpeas, dressed with a creamy tahini sauce.
Roasted Pumpkin and Chickpea Salad with Tahini Dressing
Ingredients:
1
Servings
  • 300
    g
     pumpkin
  • 200
    g
     chickpea
  • 1
    item
     red onion
  • 100
    g
     arugula
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Roasted Pumpkin and Chickpea Salad with Tahini Dressing
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin. Toss with olive oil, cumin, salt, and pepper.
  3. Spread the pumpkin on a baking sheet and roast for 25-30 minutes until tender.
  4. Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.
  5. Thinly slice the red onion.
  6. In a small bowl, whisk together tahini, lemon juice, minced garlic, and a bit of water to reach desired consistency.
  7. In a large bowl, combine roasted pumpkin, chickpeas, red onion, and arugula.
  8. Drizzle with tahini dressing and toss gently to combine.
  9. Serve immediately.
Nutrition Per Serving 800 g Per 100g
Energy 476 kcal 60 kcal
Protein 16 g 2.0 g
Fibre 14 g 1.8 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 20 g 2.5 g
  • 300
    g
     pumpkin
  • 200
    g
     chickpea
  • 1
    item
     red onion
  • 100
    g
     arugula
  • 2
    tbsp
     tahini
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin. Toss with olive oil, cumin, salt, and pepper.

Spread the pumpkin on a baking sheet and roast for 25-30 minutes until tender.

Rinse and drain the chickpeas. Add them to the baking sheet for the last 10 minutes of roasting.

Thinly slice the red onion.

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a bit of water to reach desired consistency.

In a large bowl, combine roasted pumpkin, chickpeas, red onion, and arugula.

Drizzle with tahini dressing and toss gently to combine.

Serve immediately.

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