Warm pumpkin salad with chickpeas and tahini dressing


Another simple and versatile idea for dinner: a warm chickpea salad that doesn’t even need to be cooked – everything has already been done for you, just take out your favorite jar and add its contents to the dish.

We suggest that you do not wait for an excuse and prepare a salad right now. Moreover, while the pumpkin season is in full swing.


  • Canned chickpeas Federici — 425 g
  • Pumpkin — 1 kg
  • Garlic — 2 cloves
  • Olive oil — 4 tbsp
  • Chopped parsley — 1 bunch
  • Red onion — ¼ heads
  • Tahini — 3 tablespoons
  • Lemon juice — ¼ cup
  • Water — 2 tbsp. l.


1. Cut the pumpkin into small pieces, add to it one crushed garlic clove, pepper, two tablespoons of oil and a pinch of salt. Mix everything and bake in the oven at 220 degrees for 25 minutes, then cool.

2. For dressing, mix the crushed garlic clove with lemon juice, tahini, water and olive oil.

3. Put the pumpkin and chickpeas in a salad bowl, mix well. Add the diced red onion and finely chopped parsley. Season with the previously prepared sauce and serve.

Enjoy your meal!