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.
Prep Time 10 minutes mins
Soaking Time 8 hours hrs
Course Salad
Cuisine Indian
- 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
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.
• Serve the salad immediately, else it will turn soggy.
• Let everything get at room temperature before mixing it together.
• Adjust salt and lime juice as per taste.