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Salad with roast pumpkin pieces, chickpeas and tahini dressing
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Chickpea, Roast Pumpkin & Walnut Salad

This quick and easy chickpea salad with roast pumpkin is the perfect filling plant based lunch. Served on a bed of rocket/arugula, topped with walnuts and a creamy tahini dressing. Prepare your roast pumpkin ahead of time for quick assembly.
Course Salad
Cuisine Australian
Keyword chick pea curry, chick pea recipe, chick pea salad, chickpea massaman curry, garbanzo bean, roast pumpkin chickpea salad, vegan chickpea salad, vegan lunch ideas, vegan lunch recipe, vegan roast pumpkin, vegan salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 people
Calories 388kcal
Cost $5

Ingredients

Dressing

  • 3 tbsp plain yoghurt plant based
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 clove garlic crushed

Salad

  • 1 cup rocket (arugula)
  • 100 g canned chickpeas drained and rinsed
  • 1/2 cup diced roasted pumpkin
  • 2 tbsp walnuts roughly chopped

Instructions

  • Combine yoghurt, tahini, lemon juice and garic in a medium bowl to make dressing. Whisk until well combined.
  • Place rocket in a serving bowl and top with remaining ingredients. Drizzle with dressing and serve immediately.

Nutrition

Calories: 388kcal | Carbohydrates: 33g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 320mg | Potassium: 742mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8005IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 3mg