Roasted Pumpkin And Chickpea Salad

assistance going on an impressive roasted pumpkin and chickpea salad for Meat-free Monday.

The ingredient of Roasted Pumpkin And Chickpea Salad

• 1 2kg jap pumpkin peeled deseeded cut into 1cm thick wedges
• 3 tsp caster sugar
• 2 tbsp olive oil
• 2 x 400g cans chickpeas drained rinsed
• 75g toasted slivered almonds see note
• 1 3 cup white balsamic vinegar
• 3 garlic cloves crushed
• 1 lemon rind finely grated
• 1 cup flat leaf parsley leaves

The Instruction of roasted pumpkin and chickpea salad

• preheat oven to 220u00b0c divide pumpkin between 2 large baking trays season past salt and pepper sprinkle in the manner of sugar and drizzle once oil roast for 30 to 40 minutes swapping trays after 20 minutes or until golden and tender set aside to cool
• place pumpkin as regards a large plate amass chickpeas and almonds toss to combine cover and refrigerate until required
• work up vinegar garlic and lemon rind in a jug season when salt and pepper pour dressing exceeding pumpkin salad sprinkle behind parsley toss gently to combine serve

Nutritions of Roasted Pumpkin And Chickpea Salad

calories: 234 937 calories
calories: 11 grams fat
calories: 1 grams saturated fat
calories: 21 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 157 23 milligrams sodium
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calories: nutritioninformation