Roasted Pumpkin and Chickpea Salad

taste.com.au

Dijana Dragicevich

1.2kg Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges

3 tsp caster sugar

2 tbsp olive oil

2 x 400g cans chickpeas, drained, rinsed

75g toasted slivered almonds (see note)

⅓ cup white balsamic vinegar

3 garlic cloves, crushed

1 lemon, rind finely grated

1 cup flat-leaf parsley leaves

Directions at taste.com.au

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