How to cook pumpkin and chickpea salad

I don't regularly have a cooked salad with a meal, I have a fresh salad consisting of things such as lettuce. I did everything to make this meal besides slicing up the onion.

Pumpkins are low in calories and high in fiber. They are an excellent source of vitamins A & B. Chickpeas are a helpful source of zinc, folate and protein. They are low in fat and reduce cholesterol.

Ingredients can all be obtained at a local supermarket. (Noodles and sesame oil are optional.)

Preheat oven to 200 degrees

Deseed then remove skin and Chop up the pumpkin into 2cm pieces and put them into a large mixing bowl

Add the olive oil, ground coriander & ground cumin to the large mixing bowl

Mix the pumpkin, olive oil, ground coriander and ground cumin together

Lightly grease a large roasting pan

Transfer pumpkin to the greased pan

Roast for 20 minutes

Drain and rinse the canned chickpeas

Did you know that Dried chickpeas that aren't soaked or cooked can be kept for an unlimited period? Also, did you know that Pumpkins are actually 90% water?

Roughly chop 1/2 cup coriander leaves

Finely chop your 6 dessert figs

Halve and finely chop up onion

Put the coriander, onion, dessert fig and chickpeas into a large serving bowl

Add the pumpkin to the bowl

Mix up the salad

Enjoy ;)

Yum!

It was quite difficult to cut the pumpkin into the right size pieces. It was also difficult to mix the dish when the pumpkin was added because the pumpkin was very soft and squishy.