Pumpkin, Couscous & Chickpeas Salad

Earlier in the year, I had promised you 52 salad recipes i.e. a salad recipe a week. And I think I have kind of failed on that promise. But when I was working with Pumpkin and wondering what are some of the not so common ways of using it, I thought why not put it in a salad.

Pumpkin, Couscous & Chickpeas Salad

It has the creaminess and sweetness to balance a spicy dressing and with the addition of couscous as a carb makes for a complete meal. Protein from chickpeas, vitamins from pumpkin, carbs from couscous, omega3 from the nuts. What else does one need. I do add a bit of home grown rocket to this which adds a bit of sharpness and color.
Pumpkin, Couscous & Chickpeas Salad

For the dressing I use generous amount of sumac along with olive oil to transport myself straight to the mediterranean region, a cuisine I love in general because of it's simplicity yet depth of flavour. For it's use of spices just like the food back home.
Pumpkin, Couscous & Chickpeas Salad

I have used roasted pumpkin in this salad but you can use boiled or cooked on stove top as well. For me this salad is a perfect fall/winter on plate. As a meal in itself, as an accompaniment to with some grilled protein, or as a part of a larger meal/brunch.
Pumpkin, Couscous & Chickpeas Salad

Earlier in the year, I had promised you 52 salad recipes i.e. a salad recipe a week. And I think I have kind of failed on that promise. But when I was working with Pumpkin and wondering what are some of the not so common ways of using it, I thought why not put it in a salad. It has the creaminess an...

Pumpkin, Couscous & Chickpeas Salad

Summary

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  • Coursesalad
  • Cuisinemediterranean
  • Yield3 helpings 3 helping
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M

Ingredients

Roasted Pumpkin/butternut squash
1.5 cups
Couscous
1 cup
Rocket leaves
1/4 cup
Boiled chickpeas
1.5 cups
Toasted walnuts
1/4 cup
For the dressing
Olive oil
2 tbsps
Sumac
1 tsp
Salt
to taste
Paprika
1 tsp
Lemon juice
1 tsp

Steps

  1. Cook couscous as per the instructions in the packet. Typically it is pouring hot water over couscous and letting it stand for 5-6 minutes and then fluff it gently with a fork.
  2. Blend all the dressing ingredients in till they are somewhat emulsified, use an old empty jam bottle for the same for easier and faster result
  3. Mix all the salad ingredients, pour dressing and mix gently.
  4. Serve as a meal or along with a glass of crisp white wine as a healthy accompaniment

How to roast pumpkin

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