Name: Middle Eastern Style Pumpkin And Chickpea Salad Recipe
Total time: 30 min
Yield: 4
Cuisine: Arab

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

History Of Whiskey, From A Medicine, Currency To A Famed Alcohol

Ramadan 2023: This Mutton Taka Tak Recipe Is A Must-Have

Maharashtrian Satori Recipe, A Stuffed Flatbread For Festivities

3 Simple Tricks To Clean Your Dirty Sheet Pans

 How To Make Perfectly Baked Stuffed Capsicum In An OTG Oven

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Cooking on the barbecue gives the veg a delicious charred flavour that goes beautifully with this middle eastern-inspired dish

How to make Middle Eastern Style Pumpkin And Chickpea Salad Recipe

Cathie Lonnie

Crawler

Arab

<p>Cooking on the barbecue gives the veg a delicious charred flavour that goes beautifully with this middle eastern-inspired dish</p>

Olive oil

Garlic Cloves,  Crushed

Kent pumpkin,  seeded,  cut into thin wedges

Ground Cumin

Smoked paprika

Large red capsicum,  seeded,  thickly sliced

Red onion,  cut into thin wedges

Baby spinach leaves

Can chickpeas,  rinsed,  drained

Coriander leaves

Lemon juice

Greek style yoghurt

Heat a barbecue grill or chargrill on medium-high. Combine the oil and garlic in a small bowl. Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika. 

step 1

Place capsicum and onion in a bowl. Add remaining oil mixture. Toss to coat. Season. Cook vegetables, in batches, turning occasionally, for 4-5 mins or until lightly charred and tender. 

step 2

Arrange spinach on a serving platter. Sprinkle with chickpeas and top with vegetables and coriander. Drizzle with lemon juice and top with dollops of yoghurt. Sprinkle with dukkah. 

step 3

Taste