Somehow on cold winter days all I want to do is just sit indoors and munch on something the whole day! I really need to have a bunch of healthy snacks around to help to cut down on unnecessary junk snacking 😀 I think that not having a lot of junk food in my kitchen helps me stay on track. Anyway, lazy winter evenings also mean that I am a little reluctant to try recipes that involve a lot of prep work!! Salads are so easy and make such a wholesome meal – but it is something that I personally associate with summer months 😀 So I wanted to try something different – a salad that had a winter/fall appeal. And what could be better than a warm roasted pumpkin and garbanzo beans salad!! This makes a perfect fall recipe. Yaay!!
400 grams pumpkin
1 can garbanzo beans (425 grams/15 ounces)
2 tsp oil, divided
Salt to taste
Pinch of black pepper
1 tbsp date syrup (to add a slight sweetness – you can use maple syrup or honey also)
Juice from 1/2 lemon
2 tbsp Greek yogurt
Handful of chopped cilantro (optional – you can use other herbs like parsley too)
- Chilli flakes (for extra heat :D)
Preparation Time: 10 min
Cooking Time: 25 min
- Cut the pumpkin into medium sized pieces. Taking a mixing bowl. Add the chopped pumpkin, 1 tsp oil, salt to taste and pinch of black pepper and toss well.
- Preheat your oven to 350 degree Fahrenheit. Take a baking tray lined with parchment paper and spread the pumpkin on the tray. Bake for 15 – 20 min till the pumpkin gets a little soft. I removed it from the oven when the pumpkin was still a little crunchy because I like it that way.
- Chop jalapeño and cilantro finely.
- In the mixing bowl, add date syrup, chopped jalapeño, lime juice and 1 tsp oil oil and mix well.
- Once the pumpkin is done, add the pumpkin, washed and drained garbanzo beans to the mixing bowl and mix well. Adjust salt, pepper and lemon to taste.
- For the yogurt dressing, take 2 tbsp greek yogurt in a small bowl. Add chopped cilantro and whip well with a spoon.
- To serve, add the warm salad to a serving plate or bowl and top with this yogurt dressing! I topped with some chill flakes as well to add some heat 🙂
- I used the oven to roast the pumpkin, you can do it on the stove top too. Add a little oil in a pan. Once it is heated, add the pumpkin and sprinkle some water, salt and pepper. Cook while stirring in between till the pumpkin is done.