Warm pumpkin salad with chickpeas and tahini dressing
4 servings
50 minutes
Warm pumpkin salad with chickpeas and tahini dressing is a vibrant dish of Arabic cuisine that combines the rich nutty flavor of tahini, sweet pumpkin, and the tender texture of chickpeas. It blends traditional ingredients of Arabic cuisine to create a nutritious and harmonious taste. Roasted pumpkin takes on caramel notes while chickpeas add heartiness. The tahini dressing with lemon juice gives the dish a light tang and depth of flavor. This salad is perfect as a standalone dish or as an accompaniment to the main menu. It can be served warm to enjoy the aroma of spices or slightly chilled for a refreshing effect. Rich in proteins and healthy fats, it is an excellent choice for those who appreciate delicious and nutritious food with an Eastern character.
1
Preheat the oven to 220 degrees.
2
In a large bowl, mix diced pumpkin, 1 minced garlic clove, allspice, 2 tablespoons of olive oil, and a few pinches of salt. Mix well and spread on a baking sheet. Bake in the oven for about 25 minutes until the pumpkin is soft. Let cool.
- Butternut squash: 1.1 kg
- Garlic: 2 cloves
- Ground allspice: 0.5 teaspoon
- Olive oil: 4 tablespoons
- Salt: to taste
3
In the meantime, make the dressing. In a small bowl, mix crushed garlic and lemon juice. Add tahini and mix well again. Add water and 2 tablespoons of olive oil. Salt to taste. Add more water if needed.
- Garlic: 2 cloves
- Lemon juice: 0.3 glass
- Tahini: 3 tablespoons
- Water: 2 tablespoons
- Olive oil: 4 tablespoons
- Salt: to taste
4
Mix pumpkin, chickpeas, finely chopped onion, and parsley. Pour in the desired amount of dressing and gently mix, or serve the dressing separately. Serve immediately.
- Butternut squash: 1.1 kg
- Canned chickpeas: 425 g
- Chopped parsley: 0.3 glass
- Red onion: 0.3 head
