Sheryl’s Roast Pumpkin & Chickpea Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 8 ounces chickpeas (drained & rinsed)
• 750 g peeled & cubed pumpkin (i like buttercup as it is dryish)
• olive oil flavored cooking spray
• 2 tablespoons chopped coriander or 2 tablespoons mint leaves
• 1 1/2 tablespoons red vinegar
• 1/4 cup sun-dried tomato
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• 2 teaspoons balsamic vinegar
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• ground black pepper

Recipe

• 1 preheat oven to 200 deg.
• 2 put pumpkin on baking tray lined with baking paper.
• 3 spray with olive oil & roast for 30-40 mins or until it is tender & lightly caramelised.
• 4 allow to cool.
• 5 to make salad dressing:.
• 6 put red vinegar & tomatoes in a small saucepan over low heat.
• 7 allow the tomatoes to soak in the hot vinegar to soften.
• 8 put this mixture into food processor & add remaining dressing ingredients. process to combine but don’t over do it as the texture should be chunky. toss pumpkin & chickpeas in the dressing a platter or individual bowls & sprinkle with the chopped herbs & enjoy!