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Pumpkin and Chickpea Salad
Source: dLife

A salad of chickpeas and roasted pumpkin with a sun-dried tomato dressing.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 117.7
Total Carbs 14.2 g
Dietary Fiber 2.6 g
Sugars 4.2 g
Total Fat 5.6 g
Saturated Fat 0.8 g
Unsaturated Fat 0.8 g
Potassium 251.7 mg
Protein 3.4 g
Sodium 7.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  Peas, chickpea, mature, cooked
5 cup  fresh cubed pumpkin
1 each  olive oil cooking spray
2 tbsp  fresh cilantro
1 1/2 tbsp  red wine vinegar
0 1/4 cup  Tomatoes, sun dried
2 tbsp  extra virgin olive oil
1 each  medium garlic cloves
2 tbsp  balsamic vinegar
2 tsp  sugar
2 tsp  fresh lemon juice
1 pinch  black pepper
Directions
  1. If using dried chickpeas, soak overnight in water, then drain and rinse them. Then, put the chickpeas in a large saucepan and cover with fresh water. Bring to a boil and cook until tender, roughly 40-50 minutes. When done, drain the peas and allow them to cool.
  2. Preheat your oven to 400 F and put the pumpkin on a baking tray with parchment paper. After spraying the pumpkin with olive oil, roast it in the over for 30 to 40 minutes, or until the pumpkin is tender and lightly caramelized.
  3. To make the sun-dried tomato dressing, heat the red wine vinegar and the tomatoes in a saucepan over low heat. Allow the tomatoes to soak in the hot vinegar to soften.
  4. Transfer the softened tomatoes to a blender or food processor and add the remaining ingredients. Process to combine, but be careful not to over process, as you want the texture to remain slightly chunky.
  5. To serve, toss the pumpkin and chickpeas in the dressing and place in individual serving bowls, or on a platter, and then sprinkle with the cilantro or mint.

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