Salad with roast pumpkin pieces, chickpeas and tahini dressing

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.

Course Salad

Cuisine Australian

Keyword chick pea curry, chick pea recipe, chick pea salad, chickpea massaman curry, garbanzo bean, roast pumpkin chickpea salad, vegan chickpea salad, vegan lunch ideas, vegan lunch recipe, vegan roast pumpkin, vegan salad

Prep Time 10

Total Time 10

Servings 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.

Video

https://www.instagram.com/p/Cg_s-XwJIiU/

Nutrition

Comments

Amelia says

December 02, 2022 at 7:19 am

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

February 24, 2023 at 4:45 pm

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

February 24, 2023 at 10:10 pm

This is a keeper.

Gareth Tan Yiam Leem says

August 07, 2023 at 1:17 pm

Excited for more recipes from you! This was great