{Recipe} Baked Pumpkin, Chickpea, and Grape Tomato Salad | Zesty Lemon Dressing

It was time for salad….

salad2

…..We were halfway through our Sydney vegan eating tour holiday.

Mixed Berry ice creams, Vegan's Choice, Newtown

Mixed Berry ice creams,
Vegan’s Choice, Newtown

We had (over) indulged in yum cha, Thai food, Chinese food, tofu ice cream, baked cheesecakes, raw cheesecakes, cupcakes……More temptations awaited us in the days ahead. I was beginning to fear that my jeans would require alterations.

Salad-therapy was required!

I prepared Baked Pumpkin, Chickpea, and Grape Tomato Salad for a family dinner at my sister-in-law’s house. She prepared a delicious rice salad and a scrumptious roast vegetable dish. Perhaps a healthy dose of salads would negate some of the sugary morsels that I had enthusiastically consumed? Well, one can have hope!

salad1

Baked Pumpkin, Chickpea, and Grape Tomato Salad with Zesty Lemon Dressing

Serves 6-8 as a side dish

Ingredients

2 cups chopped pumpkin

1 1/4 cups /200g grape tomatoes (or cherry tomatoes)

3 1/2 tightly packed cups /120g  mixed lettuce leaves

1 cup chickpeas, cooked or tinned

1 avocado, sliced

1/8 cup chopped red onion

1/8 cup walnut pieces

For the dressing:

1 Tbsp freshly squeezed lemon juice

2 tsp hommus

1 tsp apple cider vinegar

1 tsp maple syrup

1 tsp tamari/soy sauce

Method

1. Place the pumpkin on a lined baking tray, and drizzle with olive oil. Bake in a moderate oven (180C/350F) for 20-25 mins. While pumpkin is baking, prepare the other ingredients.

2. Spread a large serving platter with the lettuce leaves.

3. Scatter the lettuce with grape tomatoes, chickpeas, walnuts, onions, and avocado.

4. Once the pumpkin is cooked, add it to the platter.

5. For the dressing: Add all of the ingredients to a small jar. Stir with a fork, then screw on the lid, and shake the jar until ingredients are mixed well.

6. Pour the dressing over the salad just before serving.

***

What foods do you turn to when you have over-indulged on treats and restaurant meals? When was the last time you over-indulged?

Every Monday, I share a delicious vegan meal that is enjoyed by my family. I sincerely hope that your family enjoys it too. 

I am submitting this recipe to Healthy Vegan Fridays. Check out the recipes for delicious inspiration!

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About Ally
Mamma. Vegan. I blog at Made of Stars.

19 Responses to {Recipe} Baked Pumpkin, Chickpea, and Grape Tomato Salad | Zesty Lemon Dressing

  1. Love those colors! Nice recipe!

  2. uberdish says:

    What a lovely looking salad! I love the idea of baked pumpkin or squash on a salad. Your dressing sounds delicious. I’m going to try it on a salad tonight with the kids. I haven’t over-indulged in some time (due to this cleanse that I’m on), but when I do I really love Thai dishes as well – especially Thai spring rolls with plum sauce and a nice glass of wine. 😉

    • Ally says:

      Oh yes, I forgot to mention the wine. 😉
      Plum sauce is delicious.
      I hope you like the dressing.
      I hope your cleanse is going well.

      • uberdish says:

        Yes, the cleanse is going. I found this past week the hardest and the next coming week (last one!) will be even harder! I feel good though. It’s just a little torturous looking at all the delicious recipes on wordpress and not being able to enjoy them right away!

  3. Sophie33 says:

    Waw, tofu ine-cream! I have never seen that over here though! Lucky you!!! thanks for sharing your lovely pics with us! That salad looks amazing!

    • Ally says:

      Thanks Sophie! Tofu ice cream actually tastes yummier than it sounds, haha!
      I had a vanilla scoop to accompany my mocha cheesecake- yum!

  4. Xiomara says:

    Tofu Ice cream looks.good! I love how you said salad therapy. I know the feeling you are referring to I will say one thing, since going vegan I’ve rarely gotten that “ewww I’m sooo full” feeling.

    I did a few days ago though because I had fried plantains, beans, and a pupusa (Salvadoran foods). A nice green juice makes me feel refreshed and takes some of the gluttonous guilt away 🙂

    • Ally says:

      There were a couple of unusual ice cream flavours- green tea, black sesame. Then there were the more ‘traditional’ flavours- chocolate, coconut, vanilla, etc. My boys have a thing for berry sorbets and ice creams.
      I am going to need salad therapy again! I am about to ice a Mocha Almond Fudge Cake! It’s for a dinner at my aunty’s house. She is a new vegan, and celebrated her birthday last week. I will be caked out tonight!
      Wow, I love the sound of your meal! I haven’t had fried plantains since holidaying in Malaysia/Singapore a decade ago. What is pupusa?
      We actually brought our Blendtec on our holiday. So we have been maintaining our daily green smoothies, fortunately. 🙂

  5. susykat says:

    Delicious! Haha – I just had a small salad for dinner after our yum cha-fest! And then lots of salad and soup yesterday – I felt like I needed a bit of a detox! Especially as I know that cake awaits tonight.. 🙂

  6. Andra Muhoberac says:

    It’s a beautiful salad and, I’m sure, very delicious! Yum!

  7. Christine Waters says:

    Ally, your Salad looks really good. I was going to make it for a Dinner I am having tonight, but I thought, “No”, I’ll leave it for next time. I have too much catching up to do with my Vegan Family. Can’t wait to see you all xxx

    • Ally says:

      It was a lovely dinner. Thank you so much for hosting it. Thank you for the food. I left with a very happy tummy. 🙂
      I hope you have a chance to make the salad another time.

  8. liveblissful says:

    I didn’t know Sydney had so many vegan options. I will have to make a trip down soon to visit. Never heard of tofu icecream, sounds interesting. Btw you salad looks delicious and would of felt so good after all that sweet eating.

  9. narf77 says:

    You can’t go wrong with that list of gorgeous ingredients :). I adore pumpkin and make my way through 2 large pumpkins a week all by myself. Steve hates pumpkin (all the more for me!).

  10. narf77 says:

    Oops! that isn’t 2 a week…that’s 2 a fortnight! 😉

    • Ally says:

      2 a fortnight is impressive! Do you grow pumpkins? We had a good backyard crop last winter.
      I am a big fan of the humble pumpkin too.
      🙂

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