Chickpea and Pumpkin Salad | booksandlavender.com
DELICIOUS SALAD RECIPES,  VEGETARIAN AND VEGAN

Chickpea and Pumpkin Salad

This Chickpea and Pumpkin Salad is a delicious salad recipe. You can eat it at lunch, dinner or at work very easily and it will surely fill you up.

Ingredients:

  • 50 g of chickpea
  • 50 g of pumpkin
  • 10 cherry tomatoes
  • 1/2 a cucumber
  • lamb’s lettuce
  • flax seeds
  • hemp seeds

I started preparing the chickpeas the day before, but you can totally use canned chickpeas.


Wash the chickpeas and let them soak for 12 hours. The next day, drain and rinse them very well and cook them for 30 minutes.

When the chickpeas are cooked, but not mushy, discard the water and pour the chickpeas on a baking tray.

Next, cut the pumpkin into small cubes and add them to the chickpeas on a baking tray.

Season them with salt, pepper, a drizzle of olive oil, chili flakes, garlic powder, oregano and bake them until the chickpeas are crunchy, for 25 minutes. Flip them halfway through.

Chickpea and Pumpkin Salad
Chickpea and Pumpkin Salad | booksandlavender.com

In a big bowl add the lamb’s lettuce to the pumpkin, chickpeas, flax and hemp seeds, tomatoes and cucumber and stir to combine.

Make the desired dressing and pour over the salad on your plate only when you are ready to serve it.

 You will surely love this simple but so delicious salad. It makes you feel good and healthy.

Healthy food doesn’t have to be boring, right? 🙂 

Chickpea and Pumpkin Salad

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings

Ingredients:

50 g of chickpeas
50 g of pumpkin
10 cherry tomatoes
1/2 a cucumber
lamb’s lettuce
flax seeds

Instructions:

  1. I started preparing the chickpeas the day before, but you can totally use canned chickpeas.
  2. Wash the chickpeas and let them soak for 12 hours. The next day, drain and rinse them very well and cook them for 30 minutes.
  3. When the chickpeas are cooked, but not mushy, discard the water and pour the chickpeas on a baking tray.
  4. Next, cut the pumpkin into small cubes and add them to the chickpeas on a baking tray.
  5. Season them with salt, pepper, a drizzle of olive oil, chili flakes, garlic powder, oregano and bake them until the chickpeas are crunchy, for 25 minutes. Flip them half way through.
  6. In a big bowl add the lamb's lettuce along the pumpkin, chickpeas, flax and hemp seeds, tomatoes and cucumber and stir to combine.
  7. Make the desired dressing and pour over the salad in your plate only when you are ready to serve it.
https://booksandlavender.com/2016/06/09/chickpea-and-pumpkin-salad/

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