This was seriously such a flavourful and tasty salad and I enjoyed it for 3 days straight for lunch… Sage and pumpkin pairs really well and with the extra tastiness of the chickpeas – it’s flavour galore! You will have some leftovers using these exact measurements.
The sage cashew cream honestly reminds me of tzatziki, so if you’re into that flavour I highly recommend this recipe.
Ingredients
- 3 cups pumpkin cubes
- 1 can chickpeas
- 2 cups salad mix
- 1 tsp paprika
- 1 tsp salt
- 2 tbsp olive oil
For the sage cashew cream
- 10g fresh sage
- 1/3 cup soaked cashews (atleast 1 hour)
- Squeeze of lemon
- 2 garlic cloves
- 1 tbsp olive oil
- 1/4 cup water
Method
- Preheat oven to 200C. Rinse and drain the chickpeas. Coat chickpeas in paprika and salt. Roast the pumpkin and chickpeas for 30-40 minutes or until the pumpkin is soft and the chickpeas are crispy.
- Meanwhile, make your sage cashew cream by blending all ingredients until smooth.
- Assemble the salad, adding the chickpeas, pumpkin, salad mix and sage cashew cream.
Did you make this recipe? Tag me at @cookwithpez on Instagram!
Cook with Pez 