Pumpkin, Chickpea and Rocket Salad with Raw Cashew Coriander Cream
7 March 2014 | 2 comments
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This meal is particularly satisfying and a rich source of plant based protein.
Pumpkin, Chickpea and Rocket Salad with Cashew Coriander Cream
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.
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.
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