Print
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 minutes
Total Time 10 minutes minutes
Servings 1 people
Calories 388 kcal
Cost $5
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
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.
Calories: 388 kcal | Carbohydrates: 33 g | Protein: 14 g | Fat: 25 g | Saturated Fat: 4 g | Polyunsaturated Fat: 14 g | Monounsaturated Fat: 6 g | Cholesterol: 8 mg | Sodium: 320 mg | Potassium: 742 mg | Fiber: 8 g | Sugar: 6 g | Vitamin A: 8005 IU | Vitamin C: 26 mg | Calcium: 220 mg | Iron: 3 mg