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🍽️ Warm pumpkin salad with chickpeas and yogurt sauce

359 kcal · 30 min · 4 servings

Ingredients

• 125 g dried chickpeas
• 1 onion
• 1 red onion
• 2 garlic cloves
• 800 g large butternut squash (1 large butternut squash)
• 4 tbsp olive oil
• 0.5 tsp ground allspice
• salt
• pepper
• 1 tsp unpeeled sesame seeds
• 1 lemon
• 3 tbsp tahini
• 100 g yogurt (0.3% fat)
• 50 ml mineral water
• 1 bunch mint

Instructions

1. 1. Place the chickpeas in a bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2. The next day, drain the soaking water. Place the chickpeas in a pot and cover them with fresh water.
3. 3. Peel one yellow onion and one clove of garlic. Add both to the pot with the chickpeas.
4. 4. Bring the water to a boil. Reduce the heat to medium and let everything cook for about 70 minutes.
5. 5. Peel the pumpkin and remove the inside with the seeds.
6. 6. Cut the flesh into cubes of about 2 centimeters in size.
7. 7. Peel the second clove of garlic and crush it using the flat side of a knife.
8. 8. Add the pumpkin cubes to a bowl. Add 2 tablespoons of olive oil, allspice, and the crushed garlic.
9. 9. Season the mixture with salt and pepper. Mix everything well.
10. 10. Preheat the oven to 225 degrees Celsius (convection: 200 degrees Celsius, gas: level 3-4).
11. 11. Spread the pumpkin mixture on a baking sheet.
12. 12. Bake the pumpkin in the preheated oven for 20 to 30 minutes.
13. 13. Take a small, dry pan and toast the sesame seeds until light brown.
14. 14. Cut a lemon in half and squeeze out the juice.
15. 15. Measure out 3 tablespoons of lemon juice.
16. 16. Whisk tahini paste, yogurt, the remaining olive oil, lemon juice, and mineral water in a bowl.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Peel a red onion and cut it into very thin strips.
19. 19. Wash the mint and shake it dry.
20. 20. Pluck the mint leaves from the stems and chop them roughly.
21. 21. Mix the chopped mint with the onion strips.
22. 22. Drain the cooked chickpeas and let them drain well.
23. 23. Gently fold the baked pumpkin and chickpeas into the onion-mint mixture.
24. 24. Season the salad once more with salt and pepper.
25. 25. Divide the salad among plates.
26. 26. Pour the yogurt sauce over the salad.
27. 27. Sprinkle the salad with the toasted sesame seeds and serve.

Nutrition per serving

• kcal: 359
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 30 g