Roasted Pumpkin And Chickpea Salad

Serve up an impressive roasted pumpkin and chickpea salad for Meat-free Monday.

The ingredient of Roasted Pumpkin And Chickpea Salad

• 1 2kg jap pumpkin peeled deseeded cut into 1cm thick wedges
• 3 tsp caster sugar
• 2 tbsp olive oil
• 2 x 400g cans chickpeas drained rinsed
• 75g toasted slivered almonds see note
• 1 3 cup white balsamic vinegar
• 3 garlic cloves crushed
• 1 lemon rind finely grated
• 1 cup flat leaf parsley leaves

The Instruction of roasted pumpkin and chickpea salad

• preheat oven to 220u00b0c divide pumpkin between 2 large baking trays season with salt and pepper sprinkle with sugar and drizzle with oil roast for 30 to 40 minutes swapping trays after 20 minutes or until golden and tender set aside to cool
• place pumpkin on a large plate add chickpeas and almonds toss to combine cover and refrigerate until required
• whisk vinegar garlic and lemon rind in a jug season with salt and pepper pour dressing over pumpkin salad sprinkle with parsley toss gently to combine serve

Nutritions of Roasted Pumpkin And Chickpea Salad

fatContent: 234 937 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a

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