Chickpea Quinoa Salad With Pumpkin Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 20 mins
550 g pumpkin, (about 500g/18oz), cubed
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/4 tsp garlic granules
1 tbsp maple syrup
1/2 cup quinoa, dry
1.5 cups chickpeas, cooked
1 large carrot, ribboned*
1 medium red onion, chopped
1/2 cup petit pois
1 medium avocado, mashed
1 tbsp balsamic vinegar
1 clove garlic, minced
2-3 tbsp chopped walnuts, to garnish, optional
1Preheat the oven to 200 degrees C/392 F. Cook the quinoa according to packaging instructions (this should take around 20 minutes).
2In a large mixing bowl, stir together the cubed pumpkin, salt, pepper and maple syrup until the pumpkin is evenly coated. Transfer to a baking sheet covered with parchment paper and bake for 15-20 minutes, until the pumpkin is soft.
3Add the pumpkin, cooked quinoa, chickpeas, carrot, red onion, carrot ribbons, petit pois, mashed avocado and balsamic vinegar to a large mixing bowl. Stir well to combine, seasoning with more salt and pepper and garnishing with walnuts if desired. Serve straight away or chill for an hour for a cold salad.**
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.