Warm pumpkin salad with chickpeas

Preparation

1. 1
   Step 1

   Preheat the oven to 180 °C fan-assisted. Cut 600 g of pumpkin flesh into cubes.

2. 2
   Step 2

   Place the pumpkin cubes in a baking dish and drizzle with 2 tbsp of olive oil.

3. 3
   Step 3

   Add 2 sprigs of rosemary, season with salt and pepper, and toss everything together.

4. 4
   Step 4

   Bake the pumpkin in the oven for 10 minutes, turn, and cook for another 10 minutes until tender-crisp.

   Timer · 20 min
5. 5
   Step 5

   Remove the pumpkin from the oven and let it cool for 5 minutes.

   Timer · 5 min
6. 6
   Step 6

   In the meantime, toast 15 g of sesame seeds in a dry pan over medium heat for 3 minutes.

   Timer · 3 min
7. 7
   Step 7

   Peel 1 red onion and cut into thin rings. Peel 1 garlic clove and finely dice.

8. 8
   Step 8

   Heat 1 tbsp of olive oil in a pan and sauté the garlic for 2 minutes.

   Timer · 2 min
9. 9
   Step 9

   Add 200 g of chickpeas and sauté for another 2 minutes. Season with salt and pepper.

   Timer · 2 min
10. 10
    Step 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. 11
    Step 11

    Wash 5 g of mint leaves and pat dry.

12. 12
    Step 12

    Arrange the pumpkin, chickpeas, and onion rings on plates.

13. 13
    Step 13

    Sprinkle with the toasted sesame seeds and mint leaves, and serve the dressing on the side.