Smashed Chickpea Pumpkin Salad
This Smashed Chickpea Pumpkin Salad is a hearty, flavorful mix of roasted Hokkaido pumpkin, creamy chickpeas, and a tangy tahini-Dijon dressing. It’s easy to make, full of nutrients, and perfect for meal prep. Enjoy it on toast, in wraps, or as a wholesome side dish that celebrates cozy autumn flavors.
Ingredients
Salad
- 1 can chickpeas drained and smashed
- 300 g roasted Hokkaido pumpkin roughly mashed
- 2 pickled cucumbers finely chopped
- ½ red onion finely chopped
- ⅓ cup fresh parsley chopped
Dressing
- 3 tbsp tahini
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp pickle juice
- ½ tsp salt
- ½ tsp paprika
- ½ tsp black pepper
Instructions
- Drain and rinse the chickpeas, then mash roughly in a large bowl with a fork or potato masher.
- Mix in the roasted and roughly mashed Hokkaido pumpkin.
- Stir in chopped pickled cucumbers, red onion, and parsley.
- In a small bowl, whisk together tahini, Dijon, olive oil, balsamic vinegar, pickle juice, salt, paprika, and pepper until smooth.
- Pour the dressing over the salad and mix thoroughly.
- Enjoy with toast, sourdough, or flatbread — or store for later.