
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.
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
Directions
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.
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!
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