Elif Çimen Warm Roasted Veggie Salad with Pumpkin, Zucchini, Parsnips, Crunchy Chickpeas, Buckwheat, Parmesan & Tahini Dressing
A true masterpiece of autumn flavors: Roasted pumpkin, zucchini, colorful bell peppers, carrots, and parsnips combined with crunchy chickpeas and buckwheat. Topped with melted parmesan and a vibrant tahini-lemon dressing, this warm salad is pure perfection!
- Prep
- 20 min
- Cook
- 20 min
- Servings
- 4
- Effort
- medium
Ingredients
- For the Roasted Veggies & Crunch:
- Pumpkin (cubed)
- Zucchini (sliced or cubed)
- Colorful bell peppers (coarsely chopped)
- Carrots and Parsnips (sliced)
- Cooked chickpeas & cooked buckwheat (roasted together with the veggies until crispy)
- Olive oil, salt, black pepper, paprika
- Topping: Grated Parmesan cheese
- For the Tahini Lemon Dressing:
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 clove garlic (minced)
- 1-2 tablespoons warm water (to adjust consistency)
- A pinch of salt and a drizzle of olive oil (optional)
Method
- Roast: Toss the pumpkin, zucchini, bell peppers, carrots, and parsnips with olive oil and spices on a baking sheet. Add the cooked chickpeas and buckwheat to roast until crispy at 200°C (400°F).
- Parmesan: Just before taking them out of the oven, sprinkle grated parmesan over the top and let it melt for 2-3 minutes.
- Make the Sauce: Whisk together the tahini, lemon juice, garlic, salt, and warm water until smooth and creamy.
- Assemble: Transfer the warm roasted vegetable and crunchy mix to a plate, drizzle the tahini-lemon dressing generously over the top, and serve warm.
