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Pumpkin and Chickpea Salad

by Marlies@mbkedit (follow)
Dinner (2274)      Lunch (1798)      Pumpkin (119)      Chickpeas (35)     
If you have ever grown pumpkin, youíll know it will grow, and grow, and grow, and eventually take over your entire veggie patch. And if you use compost from your own compost bin, you donít even have to plant it; it will come up from one of the multiple seeds that you discarded in the first place.

Pumpkin has a pretty good shelf life but sometimes you want to use it for something else than just the Sunday roast or pumpkin soup. My neighbour gave me this wonderful recipe that is incredibly easy to make. The sweetness of the pumpkin and the salty taste of the bacon are perfect together and the red onion gives it just that little bit of bite.



Pumpkin and Chickpea Salad
Pumpkin and Chickpea Salad


Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 servings

Ingredients
1.2kg pumpkin, peeled, de-seeded and cut into 2cm pieces
dried or fresh rosemary, to taste
2-3 rashers of bacon, diced and fried
1 small red onion, chopped
400g can chickpeas, drained and rinsed
Ĺ cup coriander leaves, chopped



Pumpkin on oven tray
Fry bacon until crunchy




Pumpkin on oven tray
Finely chop the onion


Honey mustard dressing
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon wholegrain mustard

Method
Preheat the oven to 200˚C and line an oven tray with baking paper.
Place pumpkin cubes on tray and drizzle with olive oil. Sprinkle on some dried or fresh rosemary and roast for 20 minutes. Allow to cool.



Pumpkin on oven tray
Roast pumpkin

Combine pumpkin, bacon, onion and chickpeas. Mix dressing ingredients together or use ready-made dressing. Poor honey mustard dressing over salad and stir gently.



Pumpkin on oven tray
Ingredients combined

Decorate with coriander leaves to taste. Great served with crusty bread.

Categories
#Lunch
#Dinner
#Pumpkin
#Chickpeas
I like this Recipe - 8
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