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Salad with roast pumpkin pieces, chickpeas and tahini dressing
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Chickpea, Roast Pumpkin & Walnut Salad

Quick and easy chickpea salad with roast pumpkin, arugula, walnuts, and creamy tahini dressing. A filling plant-based lunch you can prep ahead!
Course Salad
Cuisine American
Prep Time 10 minutes
Make Ahead Time 40 minutes
Total Time 50 minutes
Servings 1 serve
Calories 388kcal

Ingredients

Salad

  • 1 cup arugula loosely packed
  • ½ cup roasted pumpkin diced; approx. 115g
  • 100 g canned chickpeas drained and rinsed; approx. ½ cup
  • 2 tbsp walnuts roughly chopped; approx. 14g

Dressing

  • 3 tbsp plain yoghurt plant-based; approx. 45g
  • 1 tbsp tahini approx. 16g
  • 1 tbsp lemon juice freshly squeezed; approx. 15g
  • 1 clove garlic minced

Instructions

Make the dressing:

  • In a small bowl, whisk together the yogurt, tahini, lemon juice, and minced garlic until smooth and creamy.

Assemble the salad:

  • Add arugula to a serving bowl. Top with the roasted pumpkin, chickpeas, and chopped walnuts.
  • Drizzle with the tahini dressing and serve immediately.

Nutrition

Calories: 388kcal | Carbohydrates: 33g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Sodium: 320mg | Potassium: 742mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8005IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 3mg