Sweet Pumpkin Chickpea Salad
Sweet pumpkin chickpea salad seeds and cubes kabocha squash, roasts it at 200 degrees Celsius for 20 to 22 minutes until the natural sugars concentrate and the flesh softens, then tosses it with cooked chickpeas, shredded red cabbage, lettuce, grape tomatoes, and sunflower seeds in a doenjang yogurt dressing. The dressing combines plain yogurt with doenjang, lemon juice, and olive oil, stacking the yogurt's creamy lactic tang over doenjang's earthy fermented depth to build a layered base that holds up against the pumpkin's sweetness without overwhelming it. Chickpeas add a starchy, crumbly texture that contrasts with the soft roasted squash and keeps the salad filling, while sunflower seeds provide a final nutty crunch. Cooling the roasted kabocha completely before mixing is important because residual heat wilts the fresh greens and breaks down their texture. The finished salad is light enough to eat as a standalone meal while still providing genuine staying power.
Adjust Servings
Instructions
- 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.
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Nutrition (per serving)
Goes Well With
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