Ingredients
-
200 g Chickpea
-
100 g Baby Spinach
-
150 g Pumpkin
-
60 g Quinoa
-
15 g Roasted Pine Nuts
-
2 tbsp Olive Oil
-
2 tsp Salt
-
Sauce
-
1/2 c Apple
-
1/4 c Sesame tahini
-
1 tbsp Maple syrup
-
1 tbsp Lemon juice
Directions
π Welcome to the season of aromatic and delicious salads! Today I present to you my new killer combination: Autumn salad with pumpkin and chickpeas! π Not only is it vegan and gluten-free, but it’s also filled with amazing flavors. π₯
In this recipe, you’ll dive into an ocean of colors and flavors – a mix of crunchy chickpeas, silky quinoa, and sweet pumpkin, surrounded by fresh spinach. π
Add a fresh apple and tahini dressing to refresh the flavors and give the salad an even more exciting aspect.
Healthy and juicy, this salad is packed with nutrients and an irresistible taste! Serve it as a main dish or as a wonderful addition to your lunch. π
Making this salad is like art – mix it with love and creativity and savor every bite! π¨
Steps
|
1
Done
|
Bake for 20 minutes in a preheated oven at 190Β°C the chickpeas and pumpkin after sprinkling them with a portion of the salt and olive oil. |
|
2
Done
|
Boil the quinoa with water and a pinch of salt for 15 minutes. |
|
3
Done
|
Let them cool down. |
|
4
Done
|
Wash well the baby spinach. |
|
5
Done
|
Blend the sauce ingredients until they form a smooth, consistent mixture. |
|
6
Done
|
Mix all the ingredients in a large bowl and stir well. |
|
7
Done
|
Serve while garnishing with apple slices and drizzle with the sauce. |
