Pumpkin And Chickpea Salad

This pumpkin and chickpea salad recipe is vegan friendly.

The ingredient of Pumpkin And Chickpea Salad

• 1 2kg butternut pumpkin peeled deseeded cut into 2cm pieces
• 1 3 cup olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g can coles chickpeas drained rinsed
• 6 dessert figs finely chopped see note
• 1 small red onion halved thinly sliced
• 1 2 cup coriander leaves roughly chopped
• 1 large lemon rind grated juiced
• salt to season

The Instruction of pumpkin and chickpea salad

• preheat oven to 200u00b0c lightly grease a large roasting pan combine pumpkin 2 tablespoons oil ground coriander and cumin in a large bowl season with salt and pepper transfer to prepared pan roast for 20 minutes or until pumpkin is tender allow to cool
• combine pumpkin chickpeas figs onion and chopped coriander in a large bowl
• combine remaining 2 tablespoons oil lemon rind 2 tablespoons lemon juice and salt and pepper in a jug pour over pumpkin toss until well combined serve

Nutritions of Pumpkin And Chickpea Salad

fatContent: 269 114 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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