SaladsEasy

Sweet Pumpkin Chickpea Salad (단호박병아리콩 샐러드)

A 4-serving sweet pumpkin chickpea salad with auto-scaling to speed up prep.

Prep 18minCook 22min4 servings

kabocha saladchickpea saladdoenjang dressingfiber rich saladmeal prep saladauto scaling recipe

Ingredients (4 servings)

1
Remove seeds from kabocha, cut into 2cm cubes, and coat with 1 tbsp olive oil.
2
Roast at 200C for 20-22 minutes, then cool completely.
3
Thinly shred red cabbage and prep lettuce and tomatoes into bite-size pieces.
4
Mix yogurt, doenjang, lemon juice, and remaining olive oil into a creamy dressing.
5
Combine vegetables, chickpeas, and roasted kabocha, then toss with the dressing.
6
Top with sunflower seeds for crunch and serve.

Cool roasted kabocha fully before mixing so the salad stays crisp.

If the dressing is too salty, add 1 more tbsp yogurt to balance it.

Calories

305

kcal

Protein

Carbs

Fat

Original

2servings

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Target

servings

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