Pumpkin, Kale & Chickpea Salad w/Tahini Dressing
Servings: 4 servings
Ingredients
- 500 g Pumpkin
- 1 can chickpeas rinsed and drained*
- Kale 8 large handfuls (circa 340g) as much as you like really!
- Garlic infused olive oil goo
For the tahini dressing:
- 4 tbsp tahini
- 3-4 tbsp water
- 1 tbsp tamari
- 1.5 tsp balsamic vinegar balso
- 1 tsp ground ginger
- 1 tbsp chives optional
- 1-2 tsp garlic infused olive oil goo
Instructions
- Preheat oven to 200C
- Rinse, drain and dry the chickpeas. I dried mine by gently rolling them in a clean tea-towel. If any skin comes off, discard it.
- Lay out the chickpeas evenly on a pan, they can touch but you don’t want them overlapping or they wont crisp up. Cover them evenly in 1 tsp goo and a pinch sea salt
- Cover the pumpkin slices in 2 tsp goo and freshly ground black pepper (use separate try, if necessary)
- I used two trays and placed them in the middle of the oven.
- Roast both for circa 30 minutes (shake up the chickpeas twice during cooking)
- Lightly steam your kale, circa 2 minutes.
- Divide the kale into 4 bowls, mix circa 1 tbsp of the tahini dressing per bowl and top with the roasted pumpkin and chickpeas.
- Enjoy!
Notes
I used 1 tbsp dressing on my salad
*According to Monash 42g of canned chickpeas is low in FODMAPs, 84g contains moderate amounts and intake should be limited.
One serving of this contains 60g so it is safe to eat in phase one.
Canned chickpeas are lower in FODMAPs because some of the oligos ‘leach’ out into the canned water and are then removed when they are drained and rinsed.