Recipe for pumpkin, quinoa and chickpea salad

This salad is an example of a dish that combines seasonal ingredients with a distinctive texture and well-balanced flavours. Roasted pumpkin adds natural sweetness and softness, quinoa provides a solid base, and chickpeas add richness and a delicate crunch. The whole dish is complemented by a creamy tahini sauce, which ties all the elements together into a cohesive, savoury composition.

1. Warm sides and fresh greens in one bowl
2. Ingredients (2 servings)
3. Preparation
4. Nutritional values (1 serving)
5. Why is it worth preparing?

Warm sides and fresh greens in one bowl

The contrast between warm, soft pumpkin and crunchy chickpeas and fresh greens makes this salad interesting with every bite. Dried cranberries add a subtle sweetness, pumpkin seeds add texture, and the tahini-based sauce gives the whole dish depth and a creamy finish. This dish is great as a stand-alone meal or a filling lunch.

Ingredients (2 servings)

• 4 handfuls of any greens (e.g. spinach, kale, mixed young leaves)
• 100 g quinoa
• ½ small pumpkin (butternut or hokkaido)
• ½ can or jar of chickpeas (approx. 120 g after draining)
• 2 tablespoons of olive oil (1 tablespoon each for the pumpkin and chickpeas)
• 1 teaspoon of sweet paprika
• ½ teaspoon of hot paprika
• 1 teaspoon of granulated garlic
• salt and pepper to taste
• 2 tablespoons of dried cranberries
• 2 tablespoons of roasted pumpkin seeds

Sauce

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2–3 tablespoons milk or plant-based milk
• 1 teaspoon maple syrup, agave syrup or honey
• salt and pepper

Preparation

Preheat the oven to 200°C with the fan on. Cut the pumpkin into small pieces, place on a baking tray lined with baking paper, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Drain and dry the chickpeas thoroughly, then spread them on the other part of the baking tray or on a separate baking tray.

Drizzle with the remaining olive oil and season with salt, pepper, sweet paprika, hot paprika and granulated garlic. Place in the oven for about 20-25 minutes, until the pumpkin is soft and the chickpeas are slightly crispy.

Meanwhile, cook the quinoa according to the instructions on the packet and set aside to cool slightly. Roast the pumpkin seeds briefly in a dry, heated pan until they become aromatic.

Prepare the sauce by mixing tahini with lemon juice, milk or plant-based milk, and maple syrup or honey. Season with salt and pepper until you get a smooth, creamy consistency.

In a large bowl, combine the greens, cooked quinoa, roasted pumpkin and chickpeas. Add the dried cranberries and roasted pumpkin seeds, then pour the sauce over the mixture and toss gently.

Nutritional values (1 serving)

Energy: ~635 kcal

Protein: ~19 g

Fat: ~28 g

Carbohydrates: ~75 g

Why is it worth preparing?

Because it is complete and versatile. It provides energy, keeps you feeling full for a long time and can be easily prepared in advance. It works well in a plant-based diet, as a meal for work or a hot dinner. Thanks to simple seasonings and baking, it retains its natural flavour and is not monotonous.