Roasted Pumpkin Chickpea Salad with Pomegranate Seeds
Works without the mozzarella as well to keep it vegan and dairy-free. Or why not try to make your own vegan cheese at home?
Servings 2
Calories 593kcal
Ingredients
For the salad
- 2 cups butternut/pumpkin cubed
- 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1 cup tomato chopped
- 2 cups salad greens of your choice (spinach, kale, iceberg lettuce, arugula, chard, etc. or a mix)
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts roughly chopped
- 4 ounce mozzarella cheese (optional) feta works too (optional)
For the dressing
- 1 tbsp apple cider vinegar
- 1-2 tbsps extra-virgin olive oil
- 1 tbsp maple syrup/honey
- 1 tbsp water
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400F or 200C. Add pumpkin and chickpeas to a baking sheet or oven-dish. drizzle with a little oil and season with black pepper. Roast for 30-40 minutes or until soft. The smaller the cubes the faster it will go.
- In a small bowl, combine all dressing ingredients. whisk until well combined.
- Add salad greens to a plate and top with tomato, roasted pumpkin, roasted chickpeas, pomegranate seeds, walnuts, and mozzarella if using. Drizzle with dressing and serve.
Notes
Take-along tip: If taking this to work, keep dressing in a separate container and store leafy greens on top.
Interesting Read(s):
- How to Make Your Own Apple Cider Vinegar
- Chickpea 101: How To Soak, Sprout, Cook, and Freeze Chickpeas
- Olive Oil For Cooking – Is It Healthy?