Salad of Roast Pumpkin, Spiced Chickpeas, Parsley & Mandarines

I decided to post this salad for two reasons. One, for the very same reason that I hesitated to share it. It is so simple and easy to whip up. It’s simplicity stands on the premise that the roast pumpkin is leftover from the night prior. There by only requiring a few minutes in a hot oven the following day to bring it back to life. These chilly winter days I find warming salads much more fulfilling, and from an Ayurvedic stand point, it’s heaven on your digestive system. Ancient wisdom teaches us to eat according to the seasons, and regardless of what you believe, warming salads make sense in the colder months.

The second reason I shared this recipe was to remind myself of the precious moments that lead up to, and inspired this salad. Watching my dad and youngest daughter pick parsley and lemons from our back yard on an icy cold day was a memory I wanted etched into my mind for always. As the saying goes, it’s the little things. So, throw some spiced chickpeas and leftover pumpkin in the oven and you shall have the loveliest, most simple warming winter salad for lunch xx

Salad of Roast Pumpkin, Spiced Chickpeas, Parsley & Mandarines
Recipe by Shelley Kamil

Ingredients
Serves 2

Leftover roast pumpkin
1 can chickpeas, rinsed and drained
1/2 tsp cinnamon
1/2 tsp cumin
Sea Salt to taste
2 spring onions, finely sliced
2 Generous handful parsley, roughly chopped
2 Generous handfuls spinach
1/2 avocado, finely sliced
Juice of 1 lemon
2 mandarines, peeled

Directions
1. Pre heat the oven to 180. Line a baking tray with baking paper, spread the chickpeas out evenly on the tray. Sprinkle the chickpeas with sea salt and spices, shake the tray and transfer to the oven for 8-10 minutes. On a separate baking tray lined with baking paper, add the leftover pumpkin and roast for approx 10 minutes or until the pumpkin caramelized just slightly. Remove from the oven.
2. To assemble the salad, on a serving plate, begin with the spinach leaves, then add the pumpkin and chickpeas, sprinkle with parsley, spring onions and pieces of mandarine plus sliced avocado a good drizzle of lemon juice xx