Roast Pumpkin & Chickpea Salad

Colourful, delicious, satisfying & completely vegan.

We don’t actually NEED to eat animal products every single day, and personal health aside, by consuming animal products sparingly we are reducing our environmental impact. You can be the happiest carnivore in the world and still have meals, or even entire days that are vegetarian/vegan.

It does not make you a hippy, it does not make you a hypocrite. It makes you a health & environmentally conscious FLEXITARIAN. 

Before you tell me that vegans ‘just eat rabbit food’ try this recipe. 

This salad is the perfect seasonal ‘salad’ for your work or school lunchbox. You don’t even need to use the nasty office microwave to heat it up – it is delicious cold too!

Chickpeas and quinoa provide a good hit of plant based protein to keep you satisfied throughout the afternoon, while pumpkin & a few complimentary extras make it super tasty.

**It doesn’t need anything else added to it, but if you’re slowly transitioning into a more plant-based diet, add a poached egg on top.

Enjoy this recipe? Please post your comments below!

Roast Pumpkin & Chickpea Quinoa Recipe

Prep Time10 minsCook Time30 minsCategory, , ,

Ingredients:

 1 ½ cups Cooked quinoa
 1 Small butternut pumpkin
 ¼ cup Sun-dried tomato strips
 400 g (1 tin) salt-reduced chickpeas
 1 Big handful of baby spinach
 1 Finely grated carrots
 Juice of 1/4 lemon
 1 tbsp Extra virgin olive oil
 1 tsp Paprika

Instructions:

1

Chop your pumpkin into small 1cm cubes and spread over baking tray, lightly coat with extra virgin olive oil and mixed herbs, salt & pepper.

2

Bake in oven for 30 minutes at 180C, or until pumpkin starts to brown.

3

While pumpkin is in the oven, cook your quinoa, then mix with everything else into a large mixing bowl, before adding in the roasted pumpkin just before serving.

Ingredients

 1 ½ cups Cooked quinoa
 1 Small butternut pumpkin
 ¼ cup Sun-dried tomato strips
 400 g (1 tin) salt-reduced chickpeas
 1 Big handful of baby spinach
 1 Finely grated carrots
 Juice of 1/4 lemon
 1 tbsp Extra virgin olive oil
 1 tsp Paprika

Directions

1

Chop your pumpkin into small 1cm cubes and spread over baking tray, lightly coat with extra virgin olive oil and mixed herbs, salt & pepper.

2

Bake in oven for 30 minutes at 180C, or until pumpkin starts to brown.

3

While pumpkin is in the oven, cook your quinoa, then mix with everything else into a large mixing bowl, before adding in the roasted pumpkin just before serving.

Roast Pumpkin & Chickpea Quinoa
By | 2017-06-17T06:19:08+00:00 April 18th, 2016|0 Comments

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