Name: Roasted Pumpkin Chili Chickpea Arugula Salad
Ingredients: ¼ large pumpkin or a butternut squash; 1 tsp smoked paprika; 12 tsp fresh thyme; salt; olive oil; 1 can organic chickpeas, drained; 1 tsp chili powder; fresh organic arugula; 2 oz sundried tomatoes, chopped; 1 tbsp olive oil; ½ tsp apple cider vinegar; ½ tsp ground turmeric; 1 tsp honey; salt and pepper

CategoryGluten Free, Salads, Vegan

Yields1 Serving

For the Salad:

¼ large pumpkin or a butternut squash

1 tsp smoked paprika

12 tsp fresh thyme

salt

olive oil

1 can organic chickpeas, drained

1 tsp chili powder

fresh organic arugula

2 oz sundried tomatoes, chopped

Dressing:

1 tbsp olive oil

½ tsp apple cider vinegar

½ tsp ground turmeric

1 tsp honey

salt and pepper

Salad

Coat sliced pumpkin with olive oil, thyme, and paprika and lay on a parchment paper-lined baking tray.
Roast in the oven at 425 degrees until tender- about 20 minutes.
Roll the chickpeas in chili powder and bake on a separate lined baking sheet for 20 minutes or so until crunchy.

Pumpkin Salad

Dressing

Toss arugula and tomatoes with dressing to coat lightly, arrange pumpkin on top and sprinkle with chickpeas.
Drizzle extra dressing on top.
Add hot sauce to the side of the plate or directly to the salad as desired!

Ingredients