Vegan bulgur salad with chickpeas, pumpkin and pomegranate

Ingredients for 6 servings:

• 200 g bulgur
• 400 ml vegetable stock
• 1 can chickpeas
• 700 g Hokkaido pumpkin(s)
• 1 tsp paprika powder, preferably smoked
• 1 tsp cinnamon
• 1 pinch of cumin
• 3 tbsp olive oil
• 2 tsp salt
• some pepper
• 1 tbsp pumpkin seed oil
• 1 piece(s) pomegranate
• 1 sprig of mint, fresh
• 6 tomatoes
• 2 tbsp tahini
• 4 tbsp lemon juice
• 1 tsp salt
• 4 tbsp olive oil
• 2 tbsp water
• 1 tbsp white wine vinegar
• 1 tbsp parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the bulgur in a fine sieve. Heat a saucepan and toast the bulgur for one minute. Then deglaze with the vegetable stock, bring to a boil, reduce heat to low, and let it swell for 15 minutes. Let it cool, fluffing occasionally with a fork. In the meantime, preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper or nonstick baking foil. Place the chickpeas in a sieve and drain. Wash the pumpkin, halve it, remove the seeds, and cut into bite-sized pieces. Place it in a bowl (with a lid) along with the chickpeas. Add the paprika, cinnamon, cumin, olive oil, salt, pepper, and pumpkin seed oil. Cover the bowl and shake well. Spread everything on the baking sheet and bake in the preheated oven for 20 minutes. In the meantime, whisk together the tahini, lemon juice, salt, olive oil, water, white wine vinegar, and parsley to make a dressing. Deseed the pomegranate – ideally in a bowl of water to prevent splashing. Wash the mint, shake it dry, and chop it finely. Chop the tomatoes and place them in a large salad bowl with the baked pumpkin, chickpeas, bulgur wheat, pomegranate seeds, mint, and dressing. Mix everything well.