The sweetness of pumpkin pairs so beautifully with the contrasting earthiness of spices like cumin and coriander and the complimenting warmth of the cinnamon and fennel. By adding the creaminess of the chickpeas, the crunch of the nuts and seeds and the freshness or the lemon and parsley, you really get it all in this salad. To make this into a complete meal, you can add some cooked quinoa or salad greens, but my preference is to eat it as is.
Roast Pumpkin & Crispy Chickpea Salad
1/4 jap pumpkin, peeled and cut into 2 cm cubes
1 can chickpeas, drained, rinsed and dried
3 tbspn pepitas (pumpkin seeds)
1/2 tspn fennel seeds
1/2 tspn cumin seeds
1/2 tspn ground coriander
1/2 tspn cinnamon
1/2 tspn salt flakes
zest of half a lemon
handful of parsley or baby spinach, shredded
3 tbspn chopped pistachios
drizzle of olive oil
Preheat oven to 190C. Place pumpkin in a roasting dish. Spray with oil and sprinkle over spices, salt and pepitas. Roast for 25 minutes. Remove from oven, add chickpeas to the pumpkin, and return to the oven for another 20-25 mins or until the pumpkin is golden and the chickpeas are crispy. Place pumpkin and chickpeas in a serving dish. Top with lemon zest, parsley or spinach and pistachios. Drizzle with a little bit of olive oil and add a pinch of salt. Enjoy warm or at room temperature.