Lean pumpkin salad with peas recipe with photos step by step Food Recipes 09.03.2022 Ingredients Chickpeas — 100g Raisins — 50g Pumpkin — 100g Spices for vegetables — to taste for pumpkin Pomegranate — a handful of grains Sesame — 1st.l Olive oil — 2st.l Iceberg Lettuce — Several leaves Salt — To taste If there is no olive oil, vegetable oil can be used. Pumpkin should be baked in the oven in advance, so you will save time. 50g Raisins 100g Pumpkin to taste Spices for vegetables for pumpkin a handful of pomegranate seeds 1st.l Sesame 2st.l Olive oil A few leaves of Iceberg Lettuce Salt to taste How to make a Lean pumpkin salad with peas Insanely delicious, healthy and very elegant pumpkin salad. And on holidays to surprise guests and on fast days is a wonderful dish. Step-by-step recipe 1. Boil chickpeas in salted water. Rinse the raisins, pour boiled water and leave for 10 minutes. Then drain the water. 2. Peel the pumpkin, rinse, and cut into small cubes. Place on a baking sheet lined with parchment paper. Add salt, sprinkle lightly with spices. Send it to the preheated oven. Bake at a temperature of 170-180 degrees until ready. 3. Rinse the pomegranate, peel and peel the films, remove the grains. Rinse Iceberg lettuce, cut a few leaves into thin strips. 4. Put Iceberg lettuce on a flat plate, add a little salt, pour olive oil (1 tablespoon). 5. Spread pumpkin, chickpeas, raisins, pomegranate on top. Season with salt and olive oil. Sprinkle sesame seeds on top. Original content from the site