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Salad with chickpeas and pumpkin of ella mills
 
 
1 ServingsPTM110 min

Salad with chickpeas and pumpkin of ella mills


Salad with pumpkin, chickpeas, paprika, turmeric, arugula and sundried tomatoes.

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Directions

  1. Preheat the oven to 220 ° C.
  2. Place the pumpkin pieces on a baking sheet covered with parchment paper and sprinkle with the paprika powder, Provençal herbs and possibly salt.
  3. Drizzle with olive oil. Bake the pumpkin in the middle of the oven for about 30 minutes.
  4. Meanwhile, distribute the chickpeas over another baking sheet covered with parchment paper and scoop with the chilli powder.
  5. 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.
  6. Remove the pumpkin and chickpeas from the oven and let cool in about 1 hour.
  7. 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.
  8. Mix the pumpkin and chickpeas with the arugula and the sun-dried tomatoes. Pour the dressing over and mix well.


Nutrition

480Calories
Sodium17% DV400mg
Fat52% DV34g
Protein20% DV10g
Carbs9% DV28g
Fiber44% DV11g

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