Salad with chickpeas and roasted pumpkin

Description

Very bright, tasty, flavorful and hearty, in spite of its "leanness" of the recipe. Pumpkin, baked with sea salt and aromatic herbs combined with chickpeas and orange vinaigrette, the perfect complement to the buckwheat. Taste and benefits at the same time.

Ingredients

Pumpkin

200 g
Chickpeas

100 g
Raisins

1 handful
Sesame

1 Tbsp
Lettuce

50 g
Buckwheat

2 pack
Olive oil

2 Tbsp
Orange

0.333 piece
Balsamic

1 Tbsp
Honey

1 tsp
Spices

Cooking

Boil salted water and boil buckwheat in bags.

Chickpeas should be soaked for several hours and boil until cooked. I did it before, you can use canned chickpeas.

Raisins (dried cranberries, cherries) to wash. From the third orange and squeeze the juice to soak the raisins. Sesame fry in a dry pan.

Pumpkin peel and cut into small cubes

Put in a baking sheet, sprinkled sea salt, a little pepper, sprinkle with dry aromatic herbs (I have Italian, in the mill) and drizzle with olive oil. Bake in the oven at 220S 15-20 minutes. During baking a couple of times gently to mix

Prepare the dressing remove the raisins from orange juice and add the juice, olive oil, light balsamic vinegar (or light fruit vinegar - raspberry, grape), a little salt, pepper, pour the honey. Mix well.

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