Creado con IA
Roasted Pumpkin and Chickpea Salad
30 min 166 kcal por ración Fácil
Ingredientes
4 Raciones
- pumpkin400 g
- canned chickpeas240 g
- arugula50 g
- olive oil2 tablespoons
- cumin1 teaspoon
- lemon1 whole
Preparación
- 1
Preheat your oven to 200°C (392°F).
- 2
Peel and cut the pumpkin into bite-sized cubes.
- 3
In a bowl, toss the pumpkin cubes with 1 tablespoon of olive oil and the cumin.
- 4
Spread the pumpkin cubes on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- 5
While the pumpkin is roasting, drain and rinse the canned chickpeas.
- 6
In a large salad bowl, combine the arugula, chickpeas, and roasted pumpkin.
- 7
In a small bowl, whisk together the remaining tablespoon of olive oil and the juice of the lemon.
- 8
Drizzle the lemon dressing over the salad and toss gently to combine.
- 9
Serve the salad warm or at room temperature.
