A salad without tomato and without lettuce? Well it seems that this is the refreshing and very complete recipe that I bring you today, a chickpea and pumpkin salad, a quick, simple and very healthy solution to a summer meal (and winter too). Today you will discover how with 4 ingredients (chickpea, pumpkin, piquillo pepper and egg) you can make the stomachs of young and old in the house very happy.
#BONPROFIT
Chickpea and pumpkin salad
Bored of eating lettuce like there's no tomorrow? Open your mind in the salad universe and discover with this chickpea and pumpkin salad how to eat deliciously in a short time and for little money. Canned food up!
Author Hannah mitchell
Kitchen: Modern
Recipe type: Salads
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 350 gr pumpkin
- 1 jar of chickpeas
- 1 can of piquillo peppers
- 2 eggs
- extra virgin olive oil
- ginger
- Sal Island
- Lemon
Preparation
- We peel the pumpkin, dice it and boil it in a saucepan with water and salt for 15 minutes. Remove from heat, drain and cool under the tap (1-2 minutes).
- While we boil the pumpkin, we also cook two eggs in a saucepan with plenty of salt. Cook for 15 minutes (the same as the pumpkin). We cool under water and peel.
- We open a pot of chickpeas, strain them and put them in a bowl.
- We open a can of peppers, chop them and add to the bowl as well.
- Chop the cooked eggs and add to the bowl.
- Chop the pumpkin with a knife and add to the bowl.
- With a grater, we grate 2 centimeters of ginger on the chickpeas, squeeze the juice of half a lemon and dress with a generous splash of olive oil.
- Season to taste.
Nutritional information per serving
Calories: 300