Salad with roasted chickpeas and pumpkin

Preparation

• Preheat the oven to 220 degrees and line a baking tray with baking paper.
• Cut the red onion into thin rings. Heat the white wine vinegar together with the sugar and salt over low heat in a saucepan until the sugar dissolves. Then add the onion rings and simmer on low heat for 15 - 20 minutes until the rings are soft. Then put the contents of the pan in a small bowl.
• Drain the chickpeas. Cut the pumpkin into thin slices; you don't need to peel the pumpkin for this, but you can. Divide the chickpeas and pumpkin between the baking sheet. Mix the olive oil in a small bowl with the paprika and quite a bit of salt and pepper and spread this over the pumpkin and chickpeas. Then roast in the oven for 15 - 20 minutes until the pumpkin is cooked.
• In the meantime, make the dressing. Chop or crush the garlic clove and mix it in a bowl with the tahini, extra virgin olive oil, lemon juice, honey and salt and pepper to taste.
• Cut the cherry tomatoes in half.
• Divide the rocket mix among the plates and drizzle some more olive oil over this, if desired. Then divide the pumpkin and chickpeas over the salad. Divide the cherry tomatoes, some dressing and sweet and sour onion to taste. Season with salt and pepper, if desired, and then serve immediately.
• Your salad with roasted chickpeas and pumpkin is ready to be served.