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Roasted Pumpkin Chili Chickpea Arugula Salad

August 8, 2019

CategoryGluten Free, Salads, Vegan
roasted pumpkin chili chickpea salad
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
1

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
2

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

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

Directions

Salad
1

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
2

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!

Roasted Pumpkin Chili Chickpea Arugula Salad
IngredientsDirections

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Veterinarian ⋅ Barre Instructor  ⋅ Model

Instagram: @staciaislandvet

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