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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
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 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:

  • 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
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