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Chickpea, pumpkin and quinoa salad with vegan green goddess dressing

Chickpea, pumpkin and quinoa salad with vegan green goddess dressing

This chickpea, pumpkin and quinoa salad with vegan green goddess dressing is bursting with protein, fiber and disease fighting antioxidants. It’s a salad that'll keep you full and energized to take on the rest of your day!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course, Side Dish
Servings 4

Equipment

  • Blender

Ingredients
  

For the dressing

  • 1 cup cashews
  • 1/2 cup water
  • 1 clove garlic
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons nutritional yeast
  • 1 cup lightly packed cilantro or mix of any green herbs you like eg. parsley, basil, mint

For the air fryer chickpeas in the salad

  • 1 can 440g chickpeas, drained and rinsed
  • 1 teaspoon garlic powder
  • 2 teaspoon cajun spice
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt if your cajun spice doesn't already have salt
  • 1 tablespoon olive oil

For the rest of the salad

  • 6 cups spring mix salad
  • 3/4 cups quinoa
  • 1/2 cup red onion diced
  • 2 and 1/2 cups pumpkin cubed
  • 1 and 1/2 tablespoons olive oil for roasting the pumpkin
  • Pinch of salt and pepper for roasting the pumpkin
  • 1/2 cup pumpkin seeds

Instructions
 

For the dressing

  • In a high-powered blender add cashews, water, garlic, lemon juice, salt and pepper. Blend until smooth. Add more water if needed.
  • Add nutritional yeast and cilantro. Blend.
  • Taste and adjust the seasoning to your liking. It might need more salt, pepper or lemon juice if you like a more seasoned and tart dressing.

For the air fryer chickpeas

  • Drain and rinse chickpeas.
  • Mix with spices and oil.
  • Spread them in the air fryer.
  • Cook at 200 degrees C or 390 degrees F for 10 to 12 minutes. Stop the air fryer half way to give it a shake. As air fryers may vary, check the chickpeas at 10 minutes and see if they are crunchy. If not, air fry them longer until they are as crunchy and crispy as you like.

For the salad

  • Preheat oven to 400°F or 205°C. Dice pumpkin and season with salt, pepper and olive oil. Roast for 30 to 40 minutes until pumpkin is tender. Allow to cool before adding to the salad.
  • Cook quinoa with 1 and 1/2 cups water. Cover, boil and then turn the burner down to a simmer. Approximately 10 minutes cooking time. Transfer to a bowl. Fluff with a fork and let it cool down.
  • In a large salad bowl, add spring mix, quinoa, pumpkin, red onion, air fryer chickpeas, and pumpkin seeds. Add 1 and 1/2 cup of the salad dressing and toss.
  • If there's any left over dressing, you can keep it in the fridge to dip with veggies or use for another salad. Enjoy!
Keyword chickpea, pumpkin and quinoa salad with green goddess dressing