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Pumpkin Chickpea Quinoa Salad
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The combination of the spiced pumpkin and chickpeas with the crunchy nuts and sweet pomegranate, and cooling yogurt dressing makes this salad a true winner. Adding the quinoa makes it a more wholesome meal, but you can leave it out if you prefer. I also made it with freekeh, and it’s just as good (if not better).
The recipe for the dressing will make more than you need, however, it’s quite versatile so you can use it with almost any salad. If you are vegan replace the yogurt with a dairy-free option and use maple syrup instead of the honey. You can also use some tahini instead of the yogurt, but use much less, probably start with 2 tablespoons and see how you like it.
Adapted from the Lebanese Salad recipe in Women’s Weekly Everyday Vegetarian
Pumpkin Chickpea Quinoa Salad
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 2-3
Ingredients:
- Spice mix for pumpkin and chickpeas: 1 teaspoon each sweet paprika + cumin + coriander + cardamom, and 1/2 teaspoon each cinnamon + nutmeg
- 1 cup pumpkin or butternut squash, peeled and cubed
- 1/2 cup cooked chickpeas, patted dry
- 1/2 cup cooked quinoa
- 2 cups rocket leaves roughly torn
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup walnuts
- 1/4 cup fresh pomegranate
Dressing:
- 1/2 cup greek yogurt (activia)
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon honey
- salt & pepper to taste
Instructions:
- Pre-heat the oven to 400F or 200C. Prepare 2 baking sheets with parchment paper.
- Add a little bit of oil to the pumpkin (about 1 teaspoon) and 1/2 a teaspoon of the spice mix, and some salt. Spread evenly on the baking sheet and roast until fork tender, about 30-40 minutes. Do the same with the chickpeas adding some oil, 1/4 teaspoon of the spice mix and salt to taste, and roast for about 30 minutes. Once done, takes them out of the oven and let cool.
- Mix all the dressing ingredients in a small bowl and set aside.
- Spread the rocket leaves on a large plate, then layer on top the quinoa, pumpkin, chickpeas and parsley. Sprinkle the nuts and pomegranate on top and finally drizzle with some of the dressing. Enjoy!
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