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🍽️ Warm Pumpkin Salad with Chickpeas

276 kcal · 30 min · 4 servings

Ingredients

• 600 g pumpkin flesh
• 4 tbsp olive oil
• 2 sprigs rosemary
• salt
• pepper
• 15 g sesame seeds (1 tbsp)
• 1 elongated red onion
• 1 garlic clove
• 200 g chickpeas (can; drained weight)
• 150 g yogurt (3.5% fat)
• 100 g sour cream
• 2 tbsp lemon juice
• 5 g mint leaves (1 handful)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Place the pumpkin cubes in a baking dish.
3. 3. Drizzle 2 tablespoons of olive oil over the pumpkin.
4. 4. Wash the rosemary and add it to the pumpkin.
5. 5. Season everything with salt and pepper.
6. 6. Mix the ingredients well together.
7. 7. Preheat the oven to 180 degrees (fan oven 160 degrees or gas mark 2 to 3).
8. 8. Bake the pumpkin cubes in the oven for 10 minutes.
9. 9. Turn the cubes after the first baking time.
10. 10. Cook the cubes for another 10 minutes until they are tender.
11. 11. Remove the dish from the oven.
12. 12. Let the pumpkin cool for 5 minutes.
13. 13. Toast the sesame seeds in a hot, dry pan over medium heat for 3 minutes.
14. 14. Peel the onion and slice it into thin rings.
15. 15. Peel the garlic and dice it finely.
16. 16. Heat 1 tablespoon of oil in a pan.
17. 17. Sauté the garlic for 2 minutes over medium heat.
18. 18. Add the chickpeas.
19. 19. Continue to sauté the chickpeas for another 2 minutes.
20. 20. Season the chickpeas with salt and pepper.
21. 21. Mix the yogurt and sour cream with lemon juice.
22. 22. Add the remaining oil to the yogurt mixture.
23. 23. Season the dressing with salt and pepper.
24. 24. Wash the mint.
25. 25. Shake the mint dry well.
26. 26. Arrange the pumpkin with the chickpeas and onion rings on plates.
27. 27. Sprinkle the salad with the toasted sesame seeds.
28. 28. Sprinkle the salad with the mint leaves.
29. 29. Serve the yogurt dressing on the side.

Nutrition per serving

• kcal: 276
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 16 g