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Salad with chickpeas and pumpkin of ella mills
Salad with pumpkin, chickpeas, paprika, turmeric, arugula and sundried tomatoes.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Place the pumpkin pieces on a baking sheet covered with parchment paper and sprinkle with the paprika powder, Provençal herbs and possibly salt.
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Drizzle with olive oil. Bake the pumpkin in the middle of the oven for about 30 minutes.
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Meanwhile, distribute the chickpeas over another baking sheet covered with parchment paper and scoop with the chilli powder.
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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.
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Remove the pumpkin and chickpeas from the oven and let cool in about 1 hour.
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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.
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Mix the pumpkin and chickpeas with the arugula and the sun-dried tomatoes. Pour the dressing over and mix well.
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Nutrition
480Calories
Sodium17% DV400mg
Fat52% DV34g
Protein20% DV10g
Carbs9% DV28g
Fiber44% DV11g
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