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New Tasty Pumpkin and Chickpea Salad

An original recipe for a really delicious salad!

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New delicious pumpkin and chickpea salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 5 g
Fats 15 % 4 g
Carbohydrates 67 % 18 g
123 kcal
GI: 78 / 0 / 22
  • Any new dish is met with both curiosity and a little apprehension. What if it doesn't come out the way it should? Just follow the recipe without improvising, and it'll turn out fine. First, a note: chickpeas are large peas, very popular in Middle Eastern cooking. Be sure to soak them in water for a full day before you start. For this salad you'll need cooked chickpeas. Put the diced pumpkin in a roasting pan, drizzle with two tablespoons of oil, and stir in the coriander and cumin. Roast for 20 minutes, until the pumpkin is tender, then let it cool. In a large bowl, combine the pumpkin, chickpeas, finely chopped figs, very thinly sliced onion, and chopped cilantro leaves. If you can find candied figs, the salad will come out even more delicate. Make the dressing: in a jar or lidded glass bottle, combine two tablespoons of olive oil, the grated lemon zest, two tablespoons of lemon juice, salt, and pepper, and shake well. Pour it over the salad and toss thoroughly.

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Figs - 49  kcal/100g
  • Cumin - 333  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cilantro - 25  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground coriander - 25  kcal/100g

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