Pumpkin & Chickpea Salad | Coconut Bacon & Vegan Mayo

PUMPKIN & CHICKPEA SALAD

Ingredients

• 1 1/2 cups cooked pumpkin

• 1 medium tomato, diced

• 1 Lebanese cucumber, diced

• 1/2 can chickpeas (200g)

• 2 cups leafy greens, chopped

• 1/2 tsp paprika

• 1/2 tsp garam masala

• Pinch of salt and pepper

• 1/4 cup Coconut Bacon

• Vegan Mayo

Instructions

1. Cut pumpkin into bite sized pieces and bake until tender. Add to a bowl.

2. Add the tomato, cucumber, chickpeas and leafy greens.

3. Add Coconut Bacon and season with paprika, garam masala and salt & pepper. Mix together.

4. Divide into bowls, then drizzle with Vegan Mayo, sprinkle more Coconut Bacon on top and enjoy!!