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Chickpea and Pumpkin Salad
A delicious salad recipe that provides a healthy, nutritious and filling meal.
50g of chickpeas
50g of pumpkin
10 cherry tomatoes
1/2 a cucumber
Lamb’s lettuce salad
1/2 a broccoli head
Sprinkle of flax seeds and hemp seeds
Start 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 boil them for 30 minutes.
Cut the pumpkin into small cubes and put them on a baking tray along with the chickpeas.
Season them with salt, pepper, a drizzle of olive oil, chilli flakes, garlic powder, oregano and bake them until they are a little crunchy (around 25 minutes). Flip them half way through.
In a big bowl add the lettuce along with the broccoli, pumpkin, chickpeas, flax and hemp seeds, tomatoes and cucumber, and toss the salad a little.
Make a desired dressing and pour over the salad on your plate only when you are ready to serve it.
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