Middle Eastern Style Pumpkin And Chickpea Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200��C. Toss the pumpkin cubes with olive oil, cumin, paprika, salt, and pepper.
• STEP 2.Spread the pumpkin cubes on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
• STEP 3.In a large bowl, combine the roasted pumpkin, chickpeas, red onion, parsley, and mint.
• STEP 4.In a separate small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the salad and toss gently to combine.
• STEP 6.Let the salad sit for at least 10 minutes to allow the flavors to meld together.
• STEP 7.Serve the salad at room temperature or chilled.

Cooking Tips

• You can add some crumbled feta cheese or toasted pine nuts for extra flavor and texture.
• Make sure to cut the pumpkin into evenly sized cubes to ensure even cooking.
• If you don't have fresh herbs, you can use dried herbs instead.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Bring the salad to room temperature before serving.
• You can serve the salad as a side dish with grilled meats or as a light lunch option.