Description
A colourful, crunchy Thai-inspired salad featuring crispy roasted pumpkin, golden chickpeas, fresh cucumber, carrots, red cabbage, creamy avocado, herbs, and roasted peanuts, all tossed with a creamy peanut lime dressing made with peanut butter, lime, ginger, garlic, soy sauce, and honey or maple syrup.
Ingredients
For the Crispy Pumpkin:
3 cups pumpkin, peeled and cut into bite-sized cubes (420 g)
1 tbsp olive oil (15 ml)
1 tbsp cornstarch (8 g)
½ tsp garlic powder (1.5 g)
½ tsp ground cumin (1 g)
¼ tsp chili flakes (0.5 g)
½ tsp salt (3 g)
For the Crispy Chickpeas:
1 can chickpeas, drained and rinsed (400 g)
1 tbsp olive oil (15 ml)
½ tsp smoked paprika (1 g)
½ tsp garlic powder (1.5 g)
¼ tsp salt (1.5 g)
For the Salad:
2 cups cucumber, thinly sliced (200 g)
1 cup carrots, julienned or grated (120 g)
1 ripe avocado, diced (150 g)
1 cup red cabbage, finely shredded (90 g)
½ cup fresh cilantro, roughly chopped (15 g)
¼ cup fresh mint leaves, chopped (10 g)
2 green onions, thinly sliced (30 g)
2 tbsp roasted peanuts, roughly chopped (18 g)
For the Peanut Lime Dressing:
3 tbsp creamy peanut butter (48 g)
2 tbsp fresh lime juice (30 ml)
1 tbsp soy sauce (15 ml)
1 tbsp honey or maple syrup (21 g)
1 tsp sesame oil (5 ml)
1 tsp grated fresh ginger (5 g)
1 small garlic clove, minced (3 g)
2–3 tbsp warm water (30–45 ml)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. If possible, use a separate baking sheet for the chickpeas so both the pumpkin and chickpeas have plenty of room to roast and crisp.
2. Add the pumpkin cubes to a large bowl and toss with olive oil, cornstarch, garlic powder, cumin, chili flakes, and salt until evenly coated. Spread the pumpkin in a single layer on the prepared baking sheet.
3. Roast the pumpkin for 25–30 minutes, turning the pieces halfway through, until the edges are golden and crisp and the centres are tender. Remove from the oven and allow to cool slightly.
4. Drain and rinse the chickpeas, then pat them very dry with paper towels. Toss them with olive oil, smoked paprika, garlic powder, and salt.
5. Spread the seasoned chickpeas over a separate baking sheet in a single layer. Roast at 425°F (220°C) for 25–30 minutes, shaking the pan once or twice, until golden and crunchy. Let them cool for a few minutes.
6. While the pumpkin and chickpeas are roasting, add the cucumber, carrots, red cabbage, avocado, cilantro, mint, and green onions to a large serving bowl. Gently toss without mashing the avocado.
7. In a small bowl, whisk together the peanut butter, fresh lime juice, soy sauce, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Gradually whisk in the warm water until the dressing is smooth, creamy, and easy to pour. Add a little more water if needed.
8. Once the pumpkin and chickpeas have cooled for a few minutes, add them to the bowl with the fresh vegetables. Drizzle over the peanut lime dressing and gently toss until lightly coated.
9. Scatter the chopped roasted peanuts over the top and garnish with extra cilantro or mint if desired. Serve immediately while the roasted pumpkin is still warm and the chickpeas are at their crispiest.
Notes
Pat the chickpeas thoroughly dry before seasoning to help them become crispier in the oven. Spread the pumpkin and chickpeas in a single layer and avoid overcrowding the baking sheets so they roast rather than steam. A light coating of cornstarch helps the pumpkin develop crisp, golden edges. Add warm water gradually to the peanut lime dressing so you can control its thickness. Add the dressing just before serving to keep the vegetables crisp and help the roasted ingredients retain their texture. Toss gently after adding the avocado so the pieces remain intact. Any firm, naturally sweet pumpkin that holds its shape when roasted can be used. Cut it into similarly sized cubes for even cooking. The dressing, chopped vegetables, roasted pumpkin, and chickpeas can be prepared separately ahead of time. Keep them stored separately and combine shortly before serving. Maple syrup can replace honey for a completely plant-based dressing. If desired, replace the peanuts with another crunchy topping and use a suitable alternative to peanut butter. The salad can be served chilled or at room temperature, although serving it shortly after adding the roasted pumpkin and chickpeas gives the best texture. For the best result, assemble the salad shortly before serving and drizzle over the dressing at the last moment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Thai