Roasted Pumpkin and Chickpea Salad
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45 min
Quick
Kifli Kukták
Színes, laktató közel-keleti ihletésű őszi főételsaláta édeskés sült sütőtökkel, fűszeres ropogós csicseriborsóval, krémes tahinis öntettel, friss bébispenóttal és fanyar gránátalmamagokkal.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C (fan oven to 180 °C). Peel the pumpkin, remove the seeds, and cut it into bite-sized cubes of approx. 2 cm. Rinse the chickpeas, drain them thoroughly, and pat dry with paper towels.
Place the pumpkin cubes and chickpeas on a baking sheet. Drizzle with half of the olive oil (approx. 20 ml), sprinkle with ground cumin and a pinch of salt, then toss thoroughly.
Roast in the preheated oven for 25-30 minutes, until the pumpkin is tender and slightly caramelized, and the chickpeas become pleasantly crispy.
Chef's tip
You can easily deseed the pomegranate by holding the halved fruit cut-side down in your palm over a bowl and tapping the skin firmly with a wooden spoon.
If the tahini dressing thickens too much while mixing, add another 1-2 teaspoons of lukewarm water until the desired creamy texture is achieved.
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