Close up of a plate of salad - pumpkin and chickpea with fresh herbs and tomatoes on top
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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.
Course Dinner, Lunch, Main Course, Salad with dressing
Cuisine Gluten free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 538kcal
Author Naturopath Lauren Glucina

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:

  • 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