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Smashed Chickpea Pumpkin Salad

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A filling, healthy salad mixing soft roasted pumpkin with mashed chickpeas and tangy pickles, perfect for meal prep or as a spread.

Ingredients

Scale
  • 1 can chickpeas, drained and smashed
  • 300 g roasted Hokkaido pumpkin, roughly mashed
  • 2 pickled cucumbers, finely chopped
  • 1/2 red onion, finely chopped
  • 1/3 cup fresh parsley, chopped
  • 3 tbsp tahini
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp pickle juice
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp black pepper

Instructions

  1. Drain and rinse the chickpeas, then mash roughly in a large bowl with a fork or potato masher.
  2. Mix in the roasted and roughly mashed Hokkaido pumpkin.
  3. Stir in chopped pickled cucumbers, red onion, and parsley.
  4. In a small bowl, whisk together tahini, Dijon, olive oil, balsamic vinegar, pickle juice, salt, paprika, and pepper until smooth.
  5. Pour the dressing over the salad and mix thoroughly.
  6. Enjoy with toast, sourdough, or flatbread, or store for later.

Notes

Great for meal prep and holds up well in the fridge for up to 4 days.

Nutrition

Keywords: chickpea salad, pumpkin salad, healthy salad, meal prep salad

Find it online: https://alexandrarecipes.com/smashed-chickpea-pumpkin-salad/