VEGAN

Warm Pumpkin Salad with Chickpeas and Tahini Dressing

Salads | Arabian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm pumpkin salad with chickpeas and tahini dressing

Ingredients

Butternut Squash - 1⅒ kg
Garlic - 2 cloves
Olive Oil - 4 spoons
Salt - to taste
Spices - ½ spoons
Chickpea - 15 oz
Chopped Sage Leaves - ¼ glasses
Spanish onions - ¼ heads
Tahini - 3 spoons
Meyer Lemon Juice - ¼ glasses
Water - 2 spoons

Step by Step guide

Step 1

Preheat the oven to 428°F.

Step 2

In a large bowl, combine the diced pumpkin, 1 minced garlic clove, allspice, 2 tablespoons of olive oil, and a few pinches of salt. Mix well and spread it out on a baking sheet. Roast in the oven for about 25 minutes, until the pumpkin is tender. Let cool.

Step 3

Meanwhile, prepare the dressing. In a small bowl, combine the minced garlic clove and lemon juice. Add the tahini and mix well again. Then add water and 2 tablespoons of olive oil. Season with salt to taste. If needed, add more water.

Step 4

Combine the pumpkin, chickpeas, finely chopped onion, and parsley. Pour in the desired amount of dressing and gently mix, or serve the dressing on the side. Serve immediately.