Name: Pumpkin, Chickpea and Rocket Salad with Cashew Coriander Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ¼ cup cashews (soaked 8 hours); ½ cup chopped coriander; Juice of half a lemon; 1 teaspoon apple cider vinegar; Pinch of salt; 1 tablespoon water; 1½ cups chopped pumpkin; 1 tablespoon coconut oil; 1 tablespoon tamari; 1 tablespoon liquid honey; 1 cup chickpeas (soaked till tender (or, use 1 tin)); 1 punnet cherry tomatoes (halved); 1 handful walnuts (activated); 1 cup rocket (arugula); Small handful coriander leaves

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This meal is particularly satisfying and a rich source of plant based protein.

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Close up of a plate of salad - pumpkin and chickpea with fresh herbs and tomatoes on top

Pumpkin, Chickpea and Rocket Salad with Cashew Coriander Cream

Naturopath Lauren Glucina

A fresh and healthy summer salad with a herby cashew dressing! Serves 2-3. Please note that the active prep time excludes the soaking required for the cashews and chickpeas, however you can opt for tinned chickpeas to save time.

5 from 1 vote

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Dinner, Lunch, Main Course, Salad with dressing

Cuisine Gluten free, Vegan, Vegetarian

Servings

Calories 538 kcal

Ingredients

CASHEW CORIANDER CREAM:

¼ cup cashews soaked 8 hours
½ cup chopped coriander
Juice of half a lemon
1 teaspoon apple cider vinegar
Pinch of salt
1 tablespoon water

SALAD:

1½ cups chopped pumpkin
1 tablespoon coconut oil
1 tablespoon tamari
1 tablespoon liquid honey
1 cup chickpeas soaked till tender (or, use 1 tin)
1 punnet cherry tomatoes halved
1 handful walnuts activated
1 cup rocket arugula
Small handful coriander leaves

Instructions

CASHEW CORIANDER CREAM:

Blend till smooth.
PUMPKIN CHICKPEA SALAD:
Combine the coconut oil, tamari and honey in a bowl, add pumpkin, and coat well.
Place pumpkin on a tray lined with baking paper and bake in a pre-heated oven at 160˚C for approximately 20 minutes or until cooked.
Steam the chickpeas, then arrange on a plater with the rocket, cherry tomatoes and walnuts.
Drizzle raw coriander cream over the top and sprinkle fresh coriander to finish.

Nutrition

Calories: 538kcal

Tried this recipe?Let us know how it was!

Comments

Elliw Powell

June 03, 2015 at 7:08 pm

This looks delicious! How many does it serve? X

- Ascension Kitchen
  
  June 04, 2015 at 10:21 am
  
  Hi Elliw - 3 to 4 - from memory there were three of us at dinner the night I made it - sorry - I need to pay more attention to serving sizes! It is fairly large though x
  
Katrin Gaedt

October 01, 2019 at 3:52 am

Hi Lauren, thanks for your answer. Sorry, that I did not see the "steam" in the instructions.

Hannah Phoebe Bowen

October 01, 2019 at 3:52 am

This is EXQUISITE, never thought to bake/steam pumpkin like that! 🙂

Ascension Kitchen

October 01, 2019 at 3:52 am

Hi Katrin, once the chickpeas have soaked, steam them till they have cooked, easy 🙂

Katrin Gaedt

October 01, 2019 at 3:52 am

Thanks for this nice recipe. You just soak the chickpeas and don't cook them after soaking?

Villa Miko

October 01, 2019 at 3:52 am

I'm going to have this for lunch too! !

Charlie Proud

October 01, 2019 at 3:52 am

yummy, this will be my lunch today!