Filter
Reset
Sort ByRelevance
DAMIANSMOMMY
Salad with chickpeas and pumpkin of ella mills
Salad with pumpkin, chickpeas, paprika, turmeric, arugula and sundried tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Place the pumpkin pieces on a baking sheet covered with parchment paper and sprinkle with the paprika powder, Provençal herbs and possibly salt.
-
Drizzle with olive oil. Bake the pumpkin in the middle of the oven for about 30 minutes.
-
Meanwhile, distribute the chickpeas over another baking sheet covered with parchment paper and scoop with the chilli powder.
-
Place the baking tray with the chickpeas under the pumpkin in the oven and bake for the last 20 minutes until they are firm, but not crunchy.
-
Remove the pumpkin and chickpeas from the oven and let cool in about 1 hour.
-
Meanwhile, mix the rest of the olive oil with the vinegar, yellow carrot and honey into a dressing and season with plenty of pepper and salt.
-
Mix the pumpkin and chickpeas with the arugula and the sun-dried tomatoes. Pour the dressing over and mix well.
Blogs that might be interesting
-
20 minLunchtraditional olive oil, Catalan bratwurst, White wine vinegar, cabbage, lemon, ricotta, white floor bread, original mustard, baked onions,open sandwich with sausage and mustard
-
10 minLunchsoft tacos, tomato sauce, roasted peppers, tuna in oil, spicy cheese,mini taco with tomato and tuna
-
15 minLunchromaine lettuce, cucumber, tomato, Red onion, jalapeño pepper in pot, grass cheese, big pita bread, traditional olive oil, tzatziki salad,salad with grass cheese and jalapeños
-
15 minLunchboiled beetroot, ready-to-eat avocado, firm dark multigrain bread, Paturain fresh cream cheese garlic and fine herbs, organic watercress,sandwich with paturain, beetroot, avocado and watercress
Nutrition
480Calories
Sodium17% DV400mg
Fat52% DV34g
Protein20% DV10g
Carbs9% DV28g
Fiber44% DV11g
Loved it