Pumpkin and Chickpea Salad

Do you have friends and family coming to Christmas lunch who are not so keen on meat? This pumpkin and chickpea salad recipe is healthy, satisfying, incredibly tasty – and vegan friendly.

Ingredients (serves 6)

•    1.2kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
•    1/3 cup olive oil
•    1 teaspoon ground coriander (cilantro)
•    1 teaspoon ground cumin
•    400g can chickpeas, drained, rinsed
•    6 dessert figs, finely chopped
•    Asparagus or green beans
•    1 small red onion, halved, thinly sliced
•    1/2 cup coriander leaves, roughly chopped
•    1 large lemon, rind grated, juiced
•    Handful of cashews

Method

1. Preheat oven to 200°C (400°F). Lightly grease a large roasting pan. Combine pumpkin, 2 tablespoons oil, ground coriander and cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender. Allow to cool.
2. Take your asparagus or green beans and blanch them quickly for around 2 minutes
3. Combine pumpkin, chickpeas, figs, onion, asparagus/green beans and chopped coriander in a large bowl.
4. Combine remaining 2 tablespoons oil, lemon rind, 2 tablespoons lemon juice and salt and pepper in a jug. Pour over pumpkin. Toss until well combined.
5. Garnish with lightly roasted cashew nuts, if desired
6. Serve!