Name: Roasted Pumpkin and Chickpea Salad recipe by Deeba Rajpal at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500g Pumpkin peeled deseeded cut into 1cm pieces; 150g Chickpeas cooked tossed in 15g {1 tbsp} olive oil; 1 red Onion finely sliced; 30ml extra virgin Olive oil; 11/2 tsp roasted Cumin powder; 1/2 tsp smoked sweet Paprika; 1/2 tsp roasted Red chili flakes; 1/2 tsp Sea salt; Juice of 1 lime; Fresh coconut shavings; Small bunch fresh Coriander chopped

ABOUT Roasted Pumpkin and Chickpea Salad RECIPE

A light and healthy salad inspired by the humble kaddu or pumpkin, with a serving of chole within. Instead of onions on the side, that element also gets roasted with the kaddu adding interesting texture and flavour.

Ingredients Serving: 4

500g pumpkin peeled deseeded cut into 1cm pieces
150g Chickpeas cooked tossed in 15g {1 tbsp} olive oil
1 red onion finely sliced
30ml extra virgin olive oil
11/2 tsp roasted cumin powder
1/2 tsp smoked sweet Paprika
1/2 tsp roasted Red chili flakes
1/2 tsp Sea salt
Juice of 1 lime
Fresh coconut shavings
Small bunch fresh coriander chopped

Instructions

Preheat your oven at 180C.
In a bowl combine pumpkin and onion with spices and olive oil. Add this to baking tray and bake for 30 mins or till pumpkin is cooked and onions turn light brown at the edges. Stir once in between.
Add in chickpeas and bake for 5 mins more.
Remove from oven and sprinkle lime juice and fresh coriander. Adjust seasoning accordingly.
Garnish with fresh coconut shavings, drizzle EVOO and serve with freshly baked wholegrain bread of your choice.

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