Roast Pumpkin and Chickpea Salad with Tahini Dressing

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the 1 small Pumpkin and carefully cut it into approximately 2.54 cm (2.5 cm) cubes. In a large bowl, combine the cut 1 small Pumpkin pieces with the 2 tablespoons of Olive oil, 0.25 teaspoon of Salt, and 0.25 teaspoon of Black pepper, tossing until the pumpkin pieces are evenly coated.
2. 2Spread the coated 1 small Pumpkin pieces in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the pumpkin pieces are tender when pierced with a fork and have slightly browned or caramelized edges.
3. 3While the pumpkin is roasting, take the 1 can of Chickpeas, pour them into a colander, and rinse thoroughly under cold running water; allow them to drain completely. Take the 0.5 small Red onion, peel it, and thinly slice it. Take the 1 clove of Garlic, peel it, and mince it very finely.
4. 4In a small bowl, measure the 0.25 cup of Tahini and the 2 tablespoons of Lemon juice. Add the finely minced 1 clove of Garlic and 2 tablespoons of water to the bowl. Whisk all these ingredients together until the dressing is smooth and creamy, then season it with a pinch of the 0.25 teaspoon of Salt and a pinch of the 0.25 teaspoon of Black pepper, whisking again to combine.
5. 5In a large mixing bowl, place the about 142 g of fresh Spinach. Add the roasted 1 small Pumpkin pieces (once they are done cooking and slightly cooled), the rinsed and drained 1 can of Chickpeas, and the thinly sliced 0.5 small Red onion to the bowl. Pour the prepared Tahini dressing over the ingredients and gently toss everything together until all components are evenly coated.

Related Guides