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    You are in: Home / Recipes / Sheryl’s Roast Pumpkin & Chickpea Salad Recipe
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    Sheryl’s Roast Pumpkin & Chickpea Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    kiwileese's Note:

    This salad is wonderful great to take as a plate to a BBQ

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    Ingredients:

    Servings:

    Units: US | Metric

    Sundried tomato dressing

    Directions:

    1. 1
      Preheat oven to 200 deg.
    2. 2
      Put pumpkin on baking tray lined with baking paper.
    3. 3
      Spray with olive oil & roast for 30-40 mins or until it is tender & lightly caramelised.
    4. 4
      Allow to cool.
    5. 5
      To make salad dressing:.
    6. 6
      Put red wine vinegar & tomatoes in a small saucepan over low heat.
    7. 7
      Allow the tomatoes to soak in the hot vinegar to soften.
    8. 8
      Put this mixture into food processor & add remaining dressing ingredients. Process to combine but don’t over do it as the texture should be chunky. Toss pumpkin & chickpeas in the dressing onto a platter or individual bowls & sprinkle with the chopped herbs & ENJOY!

    Ratings & Reviews:

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    Nutritional Facts for Sheryl’s Roast Pumpkin & Chickpea Salad

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 129.7
     
    Calories from Fat 46
    35%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 161.7 mg
    6%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.9 g
    15%
    Protein 3.4 g
    6%

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