PUMPKIN MUNG BEAN AND DUKKAH SALAD
Pumpkin, mung beans, and dukkah come together in this protein-packed salad. Perfect for vegans or those looking to boost their plant-based intake. Enjoy the health benefits in a bowl!
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Skillet
- Baking sheet
- Oven
- Serving platter
- Spoon
Ingredients
- 1 cup mung beans, cooked until tender
- 2 cups marinated kale+
- 2 stalks celery, diced
- 1/4 cup mixed toasted sunflower seeds and pepitas
- 1/4 cup chopped almonds
- 2 tablespoons lemon juice + 2 teaspoon finely grated zest
- 2 tablespoons extra virgin olive oil
- 1/2 cup mint leaves or other herbs on hand- coriander / parsley will work well, finely chopped
- 2 cups cooked pumpkin pieces
- 1/4 cup dukkah
- 1/4 cup tahini
- sea salt
- black pepper
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