Warm pumpkin salad with chickpeas
by Tavolino
A hearty, warm salad of oven-roasted pumpkin combined with aromatic chickpeas and a fresh yogurt-mint dressing.
Ingredients
- Pumpkin flesh 600 g
- Olive oil 4 tbsp
- Rosemary 2 sprigs
- Salt to taste
- Pepper to taste
- Sesame seeds 15 g
- Red onion 1
- Garlic clove 1
- Chickpeas (drained weight) 200 g
- Yogurt (3.5% fat) 150 g
- Sour cream 100 g
- Lemon juice 2 tbsp
- Mint leaves 5 g
Preparation
- 1
Preheat the oven to 180 °C fan-assisted. Cut 600 g of pumpkin flesh into cubes.
- 2
Place the pumpkin cubes in a baking dish and drizzle with 2 tbsp of olive oil.
- 3
Add 2 sprigs of rosemary, season with salt and pepper, and toss everything together.
- 4
Bake the pumpkin in the oven for 10 minutes, turn, and cook for another 10 minutes until tender-crisp.
- 5
Remove the pumpkin from the oven and let it cool for 5 minutes.
- 6
In the meantime, toast 15 g of sesame seeds in a dry pan over medium heat for 3 minutes.
- 7
Peel 1 red onion and cut into thin rings. Peel 1 garlic clove and finely dice.
- 8
Heat 1 tbsp of olive oil in a pan and sauté the garlic for 2 minutes.
- 9
Add 200 g of chickpeas and sauté for another 2 minutes. Season with salt and pepper.
- 10
Whisk together 150 g of yogurt, 100 g of sour cream, 2 tbsp of lemon juice, and the remaining 1 tbsp of olive oil to make a dressing. Season to taste with salt and pepper.
- 11
Wash 5 g of mint leaves and pat dry.
- 12
Arrange the pumpkin, chickpeas, and onion rings on plates.
- 13
Sprinkle with the toasted sesame seeds and mint leaves, and serve the dressing on the side.