Middle-Eastern salad of pumkin, chickpeas and coriander


The Valencia Region surprises us this time with this delightful design, a delicious salad elaborated with the best products.



Four people:

200 grams of cooked chickpeas
500 grams of pumpkin
50 grams of freshly chopped coriander
2 finely chopped red onions
2 chopped garlic cloves
Olive oil

For the dressing:
4 tablespoons of extra virgin olive oil
1 teaspoon of tahini (white sesame paste),
The juice of half a lemon, salt and white pepper


Peel the pumpkin, dice into cubes and fry in a pan with the olive oil, the finely sliced garlic and a pinch of salt. Fry over a low heat until it becomes soft and starts to break up. Turn off the heat and add one quarter of the chopped coriander. Set aside. Cook the chickpeas and allow them to cool. Mix them with
the onion and a little coriander and set aside. Prepare the dressing in a bowl with all ingredients, beating until a creamy mixture is achieved. When plating up, place the warm pumpkin at the bottom as the base, then place the chickpeas with the onion and coriander on top of it, in the centre. Drizzle the dressing over with the help of a spoon. To decorate, sprinkle over the remaining fresh coriander.

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