Sheryl’s Roast Pumpkin & Chickpea Salad

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

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 8  ounces chickpeas (drained & rinsed)
• 750  g  peeled & cubed pumpkin (I like buttercup as it is dryish)
•  olive oil flavored cooking spray
• 2  tablespoons  chopped  coriander or 2  tablespoons mint leaves

• Sundried tomato dressing

• 1 1⁄2 tablespoons red wine vinegar
• 1⁄4 cup sun-dried tomato
• 2  tablespoons extra virgin olive oil
• 1  garlic clove
• 2  teaspoons  balsamic vinegar
• 2  teaspoons sugar
• 2  teaspoons lemon juice
•  ground black pepper

Directions

1. Preheat oven to 200 deg.
2. Put pumpkin on baking tray lined with baking paper.
3. Spray with olive oil & roast for 30-40 mins or until it is tender & lightly caramelised.
4. Allow to cool.
5. To make salad dressing:.
6. Put red wine vinegar & tomatoes in a small saucepan over low heat.
7. Allow the tomatoes to soak in the hot vinegar to soften.
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!