Pumpkin & beet pieces are roasted in cinnamon and loaded with chickpeas & baby marrow. This dreamy roast veg medley lies on a bed of crispy kale, all dressed up in a creamy tahini & coconut yoghurt dressing and flecked with fresh mint leaves for a sweet & cool finish.
Cinnamon Pumpkin & Chickpea Salad
Cinnamon Pumpkin & Chickpea Salad
with tahini & crispy kale
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Beetroot Chunks
- Chickpeas
- Coconut Yoghurt
- Dried Apricots
- Fresh Mint
- Ground Cinnamon
- Kale
- Lemon Juice
- Pecan Nuts
- Pumpkin Chunks
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, scatter the massaged Kale over the tray. Roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 5ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, scatter the massaged Kale over the tray. Roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 10ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, pop the tray of massaged Kale into the hot oven and roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 15ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
ROAST THOSE ROOTS!
Preheat the oven to 200°C. Spread out the pumpkin and beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BABY & CHICKS
While the veg are roasting, drain and rinse the Chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside.
LOAD THAT ROAST
When the roast has 15-20 minutes remaining, scatter the dressed Chickpeas & baby marrow over the tray and roast for the remaining time.
BEYOND THE Kale OF DUTY
Rinse the Kale and roughly shred. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
THE FINAL COUNTDOWN
When the roast has 8-10 minutes remaining, pop the tray of massaged Kale into the hot oven and roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast.
CREAMY Tahini
In a small bowl, combine the coconut yoghurt, the Tahini (to taste), the lemon juice (to taste), 20ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency.
COME AND GET IT!
Make a bed of the crispy Kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
Frequently Asked Questions
What is the preparation time for Cinnamon Pumpkin & Chickpea Salad?
The preparation time for Cinnamon Pumpkin & Chickpea Salad with tahini & crispy kale is between 25 and 45 minutes.
What is the total time required to make Cinnamon Pumpkin & Chickpea Salad with tahini & crispy kale?
The total time required to make Cinnamon Pumpkin & Chickpea Salad with tahini & crispy kale is between 40 and 60 minutes.
How many servings does Cinnamon Pumpkin & Chickpea Salad provide?
4 servings
What are the main ingredients in Cinnamon Pumpkin & Chickpea Salad?
Baby Marrow, Beetroot Chunks, Chickpeas, Coconut Yoghurt, Dried Apricots, Fresh Mint, Ground Cinnamon, Kale, Lemon Juice, Pecan Nuts, Pumpkin Chunks, Tahini
What is the nutritional information of Cinnamon Pumpkin & Chickpea Salad?
Calories: 537, Carbs: 59 grams, Fat: grams, Protein: 18.9 grams, Sugar: 25.9 grams, Salt: 170 grams
How do I prepare Cinnamon Pumpkin & Chickpea Salad?
ROAST THOSE ROOTS!: Preheat the oven to 200°C. Spread out the pumpkin and beetroot pieces on a roasting tray. Coat in oil, the cinnamon (to taste), and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. BABY & CHICKS: While the veg are roasting, drain and rinse the chickpeas. Rinse, trim, and cut the baby marrow into chunks. Place the rinsed chickpeas and the baby marrow chunks in a bowl. Coat in oil and seasoning. Set aside. LOAD THAT ROAST: When the roast has 15-20 minutes remaining, scatter the dressed chickpeas & baby marrow over the tray and roast for the remaining time. BEYOND THE KALE OF DUTY: Rinse the kale and roughly shred. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. THE FINAL COUNTDOWN: When the roast has 8-10 minutes remaining, scatter the massaged kale over the tray. Roast for the remaining time until crispy. In the final 3-5 minutes, scatter the chopped pecans over the roast. CREAMY TAHINI: In a small bowl, combine the coconut yoghurt, the tahini (to taste), the lemon juice (to taste), 10ml of a sweetener of choice, and seasoning. Loosen with water in 5ml increments until a drizzling consistency. COME AND GET IT!: Make a bed of the crispy kale. Top with the roasted veg and drizzle over the creamy dressing. Scatter over the chopped apricots and garnish with a sprinkle of chopped mint. Splendid, Chef!
What should be prepared from my kitchen to make Cinnamon Pumpkin & Chickpea Salad?
Baby Marrow, Beetroot Chunks, Chickpeas, Coconut Yoghurt, Dried Apricots, Fresh Mint, Ground Cinnamon, Kale, Lemon Juice, Pecan Nuts, Pumpkin Chunks, Tahini
How many calories does Cinnamon Pumpkin & Chickpea Salad have?
537 calories
How much fat content does Cinnamon Pumpkin & Chickpea Salad have?
grams
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