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Home » Plant-Based Recipes » Mains » Pumpkin, Chickpea and Rocket Salad with Raw Cashew Coriander Cream

Pumpkin, Chickpea and Rocket Salad with Raw Cashew Coriander Cream

Published: Mar 7, 2014 · Modified: Aug 22, 2022 by Lauren Glucina • Naturopath, Nutritionist

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Pumpkin-chickpea-rocket-salad

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

🌿Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram @ascensionkitchen. If you're after personalised health and nutrition advice, contact my clinic, I'd be happy to work with you.

📖Recipe

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
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dinner, Lunch, Main Course, Salad with dressing
Cuisine Gluten free, Vegan, Vegetarian
Servings 2
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!
Pumpkin-chickpea-rocket-salad

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About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. Elliw Powell

    June 03, 2015 at 7:08 pm

    This looks delicious! How many does it serve? X

    Reply
    • 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

      Reply
  2. 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.

    Reply
  3. Hannah Phoebe Bowen

    October 01, 2019 at 3:52 am

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

    Reply
  4. Ascension Kitchen

    October 01, 2019 at 3:52 am

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

    Reply
  5. 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?

    Reply
  6. Villa Miko

    October 01, 2019 at 3:52 am

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

    Reply
  7. Charlie Proud

    October 01, 2019 at 3:52 am

    yummy, this will be my lunch today!

    Reply
5 from 1 vote (1 rating without comment)

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BNatMed, AdDip NutMed, BCS.

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