Pumpkin, Chickpea and Rocket Salad with Raw Cashew Coriander Cream


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


Pumpkin, Chickpea and Rocket Salad with Raw Cashew Coriander Cream


Raw 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


  1. Blend till smooth.

Pumpkin Chickpea 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


  1. Combine the coconut oil, tamari and honey in a bowl, add pumpkin, and coat well.
  2. 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.
  3. Steam the chickpeas, then arrange on a plater with the rocket, cherry tomatoes and walnuts.
  4. Drizzle raw coriander cream over the top and sprinkle fresh coriander to finish.


Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.

  • Elliw Powell

    This looks delicious! How many does it serve? X

    • 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