Roast Pumpkin and Chickpea Salad

Written By anton Scott-Cameron

Warm roasted pumpkin, crunchy chickpeas, tasty hummus, fresh herbs rocket and nuts to top! 

 

SERVINGS: 4

COOKING TIME: 50 Minutes

PREP TIME: 20 Minutes

TOTAL TIME: 70 Minutes

Ingredients — Serves 4

PUMPKIN

  • 4 large pumpkin slices

  • 2 tablespoons olive oil

  • salt and pepper

CHICKPEAS

  • 1 can, 425g chickpeas

  • 2 tablespoons Remedy Kitchen Superb Seasoning Mix

  • 1 tablespoon olive oil

SALAD

  • 1 bag rocket

  • 2 avocados

  • 1 large Lebanese cucumber, sliced

  • 1 tub hummus

  • bunch of mint

  • bunch of parsley

  • 1/4 cup almonds, toasted and chopped

  • dukkah and Nigella seeds to garnish

Method

Pumpkin

Pre heat the oven to 180 fan-forced. Cut the pumpkin into 4 large wedges. I like to leave the skin on, not just for the health benefits but also the texture. Coat the pumpkin in EVOO, salt and pepper, place on a lined baking tray and roast for around 50 minutes. Times will vary depending on the size of pumpkin.

Chickpeas

You can add these to the oven to cook with the pumpkin or make it prior. Line a large baking tray, rinse and throughly dry chickpeas. Add the EVOO and Superb Seasoning Mix, stir well and spread evenly on a lined large baking tray. Roast for 25-30 minutes or until crispy!

Another option is to air-fry on 190 degrees for 20 minutes.

Salad

Wash the rocket, cucumber, mint and parsley. Prep the avocado. Toast the almonds until just fragrant, be careful not to burn the nuts, chop in half.

When plating up I add the pumpkin and salad first, followed by a generous scoop of hummus. Lastly, sprinkle with the roasted chickpeas, almonds, nigella seeds and dukkah.

Enjoy x

anton Scott-Cameron
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