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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
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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
1x
2x
3x
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:
538
kcal
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