Salad with chickpeas and pumpkin of ella mills

Name: salad with chickpeas and pumpkin of ella mills
Cook time: 20 min
Total time: 110 min
Yield: 1
Ingredients: 120 g bottle gourd in pieces; 1 tl paprika; 1 tl Provencal herbs; 1 el traditional olive oil; 80 g canned chickpeas; 0,5 tl chili powder; 1 el extra virgin olive oil; 0,5 el apple cider vinegar; 0,5 tl crushed yellow root (turmeric); 1 tl liquid honey; 30 g arugula; 40 g sundried tomatoes in pot

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

Ingredients

Kitchen Stuff

1 baking paper

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.