Food & Wine
Pumpkin and chickpea salad
This salad is tasty enough to enjoy as a main meal or serve as a side to roasted meals.
Serves: 4
Ingredients:
- 2 tablespoon olive oil, with extra for greasing
- 1 x 400g can chickpeas, drained rinsed
- ½ butternut pumpkin, skin and seeds removed, cut into 2cm pieces
- 60g spinach
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Method:
1. Preheat oven to 200°C.
2. Lightly grease large roasting pan with olive oil. Arrange pumpkin pieces in pan and sprinkle with cumin and paprika. Season with salt and pepper. Toss around so pumpkin pieces are well-coated.
3. Roast, turning vegetables once, for 20 to 25 minutes, until golden and tender.
4. Add the chickpeas to pan and roast a further five to eight minutes. Remove from the heat. Add spinach and toss together.
5. Whisk olive oil and vinegar together. Drizzle over pumpkin and chickpeas. Combine together and serve.
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