Roasted Pumpkin and Chickpea Salad with Tahini Lemon Dressing

Name: Roasted Pumpkin and Chickpea Salad with Tahini Lemon Dressing
Cook time: 30 min
Yield: 4 servings
Ingredients: 700 g pumpkin peeled, seeded, and cut into 2.5 cm cubes; 400 g cooked chickpeas drained and rinsed if canned; 120 g red onion cut into thin wedges; 30 ml olive oil for roasting; 6 g fine salt for roasting; 2 g black pepper freshly ground, for roasting; 2 g ground cumin; 2 g smoked paprika; 45 g tahini; 30 ml lemon juice freshly squeezed; 1 clove garlic finely grated or minced; 30 ml water to thin the dressing; 10 g honey; 2 g fine salt for dressing; 1 g black pepper freshly ground, for dressing; 100 g arugula or baby spinach washed and dried; 15 g flat-leaf parsley leaves picked and roughly chopped; 10 g fresh mint leaves picked and roughly chopped; 30 g pumpkin seeds toasted

A warm bistro-style salad that pairs caramelized pumpkin and roasted chickpeas with peppery greens, fresh herbs, and a tangy tahini-lemon dressing. It eats like a main dish, with a mix of soft, crisp, creamy, and fresh textures.

By Julienne

Roasted Pumpkin and Chickpea Salad with Tahini Lemon Dressing

Cook time: 30 minutes

Servings: 4

Ingredients

700 g pumpkin peeled, seeded, and cut into 2.5 cm cubes
400 g cooked chickpeas drained and rinsed if canned
120 g red onion cut into thin wedges
30 ml olive oil for roasting
6 g fine salt for roasting
2 g black pepper freshly ground, for roasting
2 g ground cumin
2 g smoked paprika
45 g tahini
30 ml lemon juice freshly squeezed
1 clove garlic finely grated or minced
30 ml water to thin the dressing
10 g honey
2 g fine salt for dressing
1 g black pepper freshly ground, for dressing
100 g arugula or baby spinach washed and dried
15 g flat-leaf parsley leaves picked and roughly chopped
10 g fresh mint leaves picked and roughly chopped
30 g pumpkin seeds toasted

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet. In a large bowl, combine the pumpkin, chickpeas, and red onion with the olive oil for roasting, fine salt for roasting, black pepper for roasting, cumin, and smoked paprika. Toss until everything is evenly coated. The pumpkin and chickpeas look glossy and evenly seasoned, with no dry spices visible.
Spread the mixture in a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the pumpkin is tender at the center and browned at the edges and the chickpeas are lightly crisp. The pumpkin yields easily to a fork and the chickpeas look dry and lightly toasted on the outside.
While the vegetables roast, whisk together the tahini, lemon juice, garlic, water, honey, salt for dressing, and black pepper for dressing in a small bowl. Add the water gradually until the dressing is smooth and pourable. The dressing is creamy, glossy, and ribbons off a spoon.
Transfer the hot roasted mixture back to the mixing bowl. Add the greens, parsley, and mint, then drizzle over enough dressing to coat lightly and toss gently. If using, sprinkle the pumpkin seeds over the top just before serving. The greens are just beginning to wilt and the salad looks balanced, not soggy.