Beetroot Salad With Pumpkin And Chickpeas (Vegan)
My light salad consists of useful beets, pumpkins and chickpeas. It gets its color from spinach and the refreshing notes from a very delicate orange dressing.
This salad can be an excellent addition to your main dish or simply become the main itself.
Slightly sweet, crunchy, very healthy!
Ready? Set? Let’s go cooking!
We will need: (2 servings)
For the salad:
3 pieces (small) of boiled or baked beets (I use boiled beets)
100 g of pumpkin
1/2 a large carrot
1/2 cup (1 cup – 250 ml.) of boiled chickpeas
2 tbsp. of pumpkin seeds
A large handful of fresh spinach
For the dressing:
1.5 tbsp. of orange juice
1.5 tbsp. olive oil
1/2 tsp honey
Cumin (just a pinch)
Dry garlic, salt and black pepper (to taste)
Preheat the oven to 165C / 235F.
Cut the pumpkin into cubes.
Line the baking tray with baking paper and place our pumpkin pieces on it. Spray the pumpkin with oil, add salt, pepper and put it to the oven until ready.
I love my pumpkin to be fried.
Grate the carrots and rinse the peas, (if yours are out of the can). If you have time, you can boil the peas.
Cut the beet into cubes. It can be boiled or baked – the choice is yours.
Mix everything for the dressing and combine all the ingredients for the salad in one cup.