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.
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. |
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. |
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. |