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Roasted Pumpkin Chickpea Salad Recipe

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
Soaking Time 8 hours
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.

Video

Notes

• 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.