Lean pumpkin salad with peas recipe with photos step by step

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

Insanely delicious, healthy and very elegant pumpkin salad. And on holidays to surprise guests and on fast days is a wonderful dish.

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.