Summer Chickpea, Spinach And Pumpkin Salad Recipe

If you’re trying to eat well or lose weight, it’s important not to get stuck in a food rut, where you are eating the same thing day after day. This Pumpkin Salad Recipe makes it easy to get up to your recommended 5 serves of vegetables a day, but the best part is that it tastes amazing.

A great way to mix it up is to try different combinations of roasted and fresh vegetables.

As part of the 28 Day Weight Loss Challenge, we give you different recipes for every day of the week so that you don’t get bored of eating the same food.

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Chickpea, Spinach And Pumpkin Salad

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Course

Main Dish

Cuisine

Vegetarian

Servings

serves

Ingredients

• 400 g tinned chickpeas drained and rinsed
• 400 g baby spinach
• 250 g pumpkin cubed
• 1 thickly diced onion
• 2 diced tomatoes
• 1/4 cup cashews
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• 1 garlic clove minced
• Salt and pepper to taste

Course Main Dish Cuisine Vegetarian Servings serves Ingredients 400 g tinned chickpeas drained and rinsed 400 g baby spinach 250 g pumpkin cubed 1 thickly diced onion 2 diced tomatoes 1/4 cup cashews 2 tbsp olive oil 1 tbsp balsamic vinegar 1/2 tsp Dijon mustard 1 garlic clove minced Salt and pepper to taste

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Instructions

1. Heat oven to 200C. Remove the skin and seeds from the pumpkin and cut into chunky cubes. Place on a baking tray lined with baking paper along with the onion, and drizzle over half of the olive oil. Sprinkle with salt and pepper and place in the oven for 40 minutes or until golden, turning half way through.
2. Meanwhile, make your dressing by placing the rest of the olive oil, the balsamic vinegar, mustard, garlic and salt and pepper into a small jar. Give it a good shake and set aside.
3. In a large bowl combine your baby spinach, tomatoes, cashews, and chickpeas. Add the pumpkin once it’s finished roasting, and top with the homemade dressing.

Recipe Notes

Recipe serves 4 at 355 calories per serve

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