Pumpkin & Chickpea Salad

Overview

Chickpeas, pumpkin and homemade vinaigrette dressing combine to create a healthy, low calorie and low fat salad. Chickpeas, also known as garbanzo beans, are rich in protein, iron and potassium, and pumpkin contains large amounts of beta-carotene and vitamin A. This recipe yields approximately six servings of pumpkin and chickpea salad, each containing only 243 calories and 10 grams of fat. Double the recipe to make a larger batch if necessary.

Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut the pumpkin in half and remove the seeds and fibrous strings from inside. Cut away the stalk, and then cut the remaining fruit into 1- to 2-inch chunks.

Step 3

Place the pumpkin pieces on a baking sheet and spray with olive oil cooking spray. Bake for 30 to 40 minutes, or until tender and slightly caramelized.

Step 4

Add the red wine vinegar and tomatoes to a saucepan, and place over low heat. Cook for 10 to 15 minutes, or until the tomatoes are softened.

Step 5

Transfer the softened tomatoes and vinegar to a food processor. Add the balsamic vinegar, granulated sugar, lemon juice and pepper. Process on medium speed until well combined but still chunky.

Step 6

Toss the roasted pumpkin pieces and chickpeas in the vinegar mixture. Sprinkle with cilantro if desired, and serve immediately for the best results.