This quick and easy chickpea salad with roast pumpkin is the perfect filling plant based lunch. Served on a bed of rocket/arugula, topped with walnuts and a creamy tahini dressing. Prepare your roast pumpkin ahead of time for quick assembly. If you’re looking for variety, you can also try a Vegan Tuna Salad with Chickpeas.
Chickpea, Roast Pumpkin & Walnut Salad
This quick and easy chickpea salad with roast pumpkin is the perfect filling plant based lunch. Served on a bed of rocket/arugula, topped with walnuts and a creamy tahini dressing. Prepare your roast pumpkin ahead of time for quick assembly.
Servings 1 people
Calories 388kcal
Cost $5
Ingredients
Dressing
- 3 tbsp plain yoghurt plant based
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic crushed
Salad
- 1 cup rocket (arugula)
- 100 g canned chickpeas drained and rinsed
- 1/2 cup diced roasted pumpkin
- 2 tbsp walnuts roughly chopped
Instructions
- Combine yoghurt, tahini, lemon juice and garic in a medium bowl to make dressing. Whisk until well combined.
- Place rocket in a serving bowl and top with remaining ingredients. Drizzle with dressing and serve immediately.
Nutrition
Calories: 388kcal | Carbohydrates: 33g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 320mg | Potassium: 742mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8005IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 3mg
Amelia says
Great salad combo. I like to buy a whole pumpkin and roast it all at once, then it’s quick and easy to add to different dishes during the week. This is a great recipe to have in the mix!
Jo says
Great meal prep recipe, makes for a quick and easy lunch during the week. I love chucking in a some cranberries or raisins too!
Tiffany Castle says
This is a keeper.
Gareth Tan Yiam Leem says
Excited for more recipes from you! This was great
Sarah says
Eager to try this, it looks wonderful.
Hong Nguyen says
Absolutely obsessed with this recipe and have been sharing it widely among friends