Roasted Pumpkin and Chickpea Salad

Ingredients

• 1 medium pumpkin
• 15 oz canned chickpeas
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 medium red onion
• 0.5 cup cilantro
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp cumin
• 0.5 cup feta cheese
• 1 medium avocado

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cut the pumpkin in half, remove the seeds, and peel the skin. Then, cut the pumpkin into 1-inch cubes.

3. 3

   In a large bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, salt, black pepper, and cumin until evenly coated.

4. 4

   Spread the seasoned pumpkin cubes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

5. 5

   While the pumpkin is roasting, rinse and drain the canned chickpeas. In a medium bowl, combine the chickpeas, diced red onion, and chopped cilantro.

6. 6

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lime juice to create the dressing. Season with additional salt and pepper to taste.

7. 7

   Once the pumpkin is done roasting, let it cool for a few minutes before adding it to the chickpea mixture.

8. 8

   Pour the dressing over the salad and gently toss to combine all ingredients.

9. 9

   Serve the salad topped with crumbled feta cheese and sliced avocado. Enjoy!