Roasted Pumpkin & Chickpea Salad recipe with step-by-step photo and video.

Salads are a part of our daily meals especially during summers. A bowl full of salad serves as a wholesome meal when you are on a diet or not feeling to eat you regular lunch/dinner.

To serve salad as a complete meal, it is necessary to include all the nutritional value to it. This chickpea salad recipe has protein, vitamins, minerals and antioxidants in the form of chickpea and pumpkin.

If you have always prepared and loved chole in their traditional Indian form of chole masala, its time for you to try something different and healthy. Treat your tastebuds with this refreshing, delicious and wholesome salad recipe.

Nutritional Value of Pumpkin & Chickpea Salad -

Pumpkin is a superfood which is rich in fiber, vitamins, minerals and antioxidants.

Chickpea or Chole, as we call it in India is a great source of protein for vegetarians. It also rich in vitamins, minerals and fiber.

Health Benefits of Chickpea Salad -

It helps in weight-loss and boosting immunity. This salad recipe of chickpea and pumpkin, also aids in digestion.

This recipe of Chickpea & Pumpkin Salad is –

1. Easy & Quick to make
2. Vegan
3. Rich in Protein & Fiber
4. Healthy & Tasty
5. A Wholesome Meal

Video Recipe -

More Interesting Salad Recipes –

Beetroot & Salad
Corn Salad
Pasta Salad

How to prepare for Pumpkin & Chickpea Salad –

Soak chole overnight and let it boil the next morning. Let it cool.

Wash, peel and cut pumpkin. Cut other vegetables as suggested and keep the spices ready.

How to make Chickpea Salad –

Bake diced pumpkin with some oil, salt and pepper till tender.

Heat oil in a pan, add garlic and onion. Sauté for 2 mins. To it add button mushrooms and let it cook for a while. Add chole, salt and pepper. Give it a mix and let it cool.

In a mixing bowl, add lettuce, chickpea, tomatoes, roasted pumpkin and lime juice. Give everything a good mix. Serve fresh.

Things to keep in mind while making Roasted Pumpkin & Chickpea Salad –

1. Do not overboil the chickpeas. Let them cool before using.
2. Also, do not overcook the onions and mushrooms. Let them cool a bit before mixing it to the salad.
3. Serve the salad fresh, else the salt will help to release the water content of the vegetables making it soggy.
4. You can also use canned chickpea for faster process, though I always prefer cooking fresh from scratch.
5. Roasting pumpkin will take some time, allow to start baking before starting the process. Let it cool down a bit before mixing it with everything else.
6. The chole will double in volume after boiling, use the quantity accordingly.

Try This Tandoori Gobhi Recipe, How to make Tandoori Gobi without Oven

Step by step recipe for Chickpea & Pumpkin Salad –

Soak & Boil Chickpea –

1. Wash & soak chickpea overnight in enough water.

2. Strain water the next morning. Boil in fresh water with salt.

3. Pressure cook for 6 - 7 whistles (one on high remaining on low flame) or till its tender.

4. Open the cooker only when pressure is released by itself.

5. Strain excess water, let it cool a bit.

Roast Pumpkin –

6. Wash and peel and cut pumpkin.

7. Line the baking tray with a foil, add pumpkin, oil, salt and pepper. Give it a nice mix.

8. Spread evenly over the tray.

9. Roast in a pre-heated oven at 200 C until tender.

Preparing Other Ingredients –

10. Heat oil in a pan. To it add garlic and cook for a minute.

11. Next add diced onion and saute for 2 mins.

12. To it add button mushrooms (nicely cleaned and sliced). Cook for a while, till done.

13. Now add boiled chickpea, salt and pepper.

14. Mix everything well. Let it cool a bit.

Assembling –

15. In a large bowl, add lettuce add chickpea (make sure everything is at room temperature), tomatoes, pumpkin and lime juice.

16. Give everything a good mix.

17. Serve fresh.

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Try This Maharashtrian Koshimbir, Vegetable & Curd Salad Recipe

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Pumpkin & Chickpea Salad

This Roasted Pumpkin & Chickpea Salad is a delicious salad recipe which also makes for a complete meal. Its is healthy and full of nutritious value.

Print Recipe Pin Recipe

Prep Time 10

Soaking Time 8

Course Salad

Cuisine Indian

Servings 4 People

Ingredients

200 -250 gms Pumpkin
1 Tbsp Oil
Salt & Pepper
1 Tsp Oil
1 Tsp Finely Chopped Garlic
1 No. Sliced Onion
10 - 12 Nos. Diced Button Mushrooms
1.5 Cup Boiled Chole (Chickpea)
1 Cup Lettuce (or any salad leaves)
1 No. Chopped Tomatoes
Few Basil Leaves
1 Tbsp Lime Juice

Instructions

Soak & Boil Chickpea –

Wash & soak chickpea overnight in enough water.
Strain water the next morning. Boil in fresh water with salt.
Pressure cook for 6 - 7 whistles (one on high remaining on low flame) or till its tender.
Open the cooker only when pressure is released by itself.
Strain excess water, let it cool a bit.

Roast Pumpkin –

Wash and peel and cut pumpkin.
Line the baking tray with a foil, add pumpkin, oil, salt and pepper. Give it a nice mix.
Spread evenly over the tray.
Roast in a pre-heated oven at 200 C until tender.

Preparing Other Ingredients –

Heat oil in a pan. To it add garlic and cook for a minute.
Next add diced onion and saute for 2 mins.
To it add button mushrooms (nicely cleaned and sliced). Cook for a while, till done.
Now add boiled chickpea, salt and pepper.
Mix everything well. Let it cool a bit.

Assembling –

In a large bowl, add lettuce add chickpea (make sure everything is at room temperature), tomatoes, pumpkin and lime juice.
Give everything a good mix.
Serve fresh.