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.
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
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.
Calories: 538 kcal