Sweet Pumpkin Chickpea Salad
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Whisking doenjang (Korean fermented soybean paste) into plain yogurt gives a dressing that starts tangy and finishes savory and salty, a lighter alternative to the usual mayonnaise.
Read more
Roasted kabocha and chickpeas make the bowl filling, while lettuce, red cabbage, and grape tomatoes keep it crisp and juicy. Sunflower seeds go on at the very end so they keep their crunch.
Ingredients
Instructions
- 1
Preheat the oven to 200C.
Remove the seeds from 400 g kabocha, cut it into 2 cm cubes, and coat the pieces evenly with 1 tbsp olive oil so the edges roast instead of drying out.
- 2
Spread the kabocha in a single layer so the pieces do not overlap.
Roast for 20 to 22 minutes, until the edges darken slightly and a chopstick or fork slides in without hard resistance.
- 3
Move the roasted kabocha to a wide plate and cool it completely.
Do not toss it while warm, because the residual heat will soften the lettuce and red cabbage and make the salad watery.
- 4
Shred 120 g red cabbage very thinly.
Drain 140 g lettuce well and tear it into bite-size pieces, then cut 120 g grape tomatoes into easy-to-eat pieces so the dressing clings evenly.
- 5
Whisk 120 g plain yogurt with 1 tbsp doenjang, 1 tbsp lemon juice, and the remaining 1/2 tbsp olive oil until the doenjang is fully dispersed and the dressing is smooth.
- 6
Place the vegetables, 240 g cooked chickpeas, and cooled kabocha in a large bowl.
Toss gently with the dressing just until coated, then sprinkle 20 g sunflower seeds on top right before serving for crunch.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)
red cabbage, lettuce
Roasted Sweet Potato Chwinamul Salad
cooked chickpeas, red cabbage
Chicken Souvlaki (Greek Lemon Herb Grilled Chicken Skewer)
plain yogurt, olive oil