Roasted Pumpkin Salad with Chickpeas and Cottage Cheese Balls
Description
Warm and hearty salad with spicy roasted pumpkin, crispy chickpeas, and tangy cottage cheese balls. Perfect for a light dinner or lunch.
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Pumpkin — 100 г
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Dried thyme — 0.5 ч.л.
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Sunflower oil (refined) — 1 ч.л.
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Chickpeas (dry) — 50 г
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Garlic — 0.5 ч.л.
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Ground turmeric — 0.5 ч.л.
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Ground sweet paprika — 0.5 ч.л.
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Whole cumin seeds — 0.5 ч.л.
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Sunflower oil (refined) — 1 ч.л.
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Cottage cheese 5% — 40 г
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Spicy adjika — 0.5 ч.л.
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Cilantro (coriander, fresh) — 2 г
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Pomegranate juice — 1 ст.л.
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Whole grain mustard — 1 ч.л.
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Olive oil (extra virgin) — 1 ч.л.
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Mixed salad greens — 60 г
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Pomegranate — 30 г
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
- Soak dry chickpeas overnight, then boil until tender (about 1.5-2 hours), or use canned chickpeas, drained.
- Preheat the oven to 200°C. Peel and seed the pumpkin, then cut into 2x2 cm cubes.
- Mix the pumpkin with 1 tsp of sunflower oil, dried thyme, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
- In a bowl, mix the boiled chickpeas with 1 tsp of sunflower oil, garlic powder, turmeric, paprika, cumin, and a pinch of salt. Spread on a separate baking sheet and roast for 15 minutes until crispy.
- Prepare the cottage cheese balls: mix the cottage cheese with spicy adjika, finely chopped cilantro, and a pinch of salt. Roll into small balls.
- For the dressing, mix pomegranate juice with grainy mustard and olive oil.
- Arrange mixed salad leaves on a plate, then top with warm roasted pumpkin, crispy chickpeas, and cottage cheese balls.
- Drizzle with the dressing and sprinkle with pomegranate seeds.
478
121 kcal / 100 g
kcal
21.4 g
5.4 g / 100 g
Protein
52.5 g
13.3 g / 100 g
Carbohydrates
22.3 g
5.7 g / 100 g
Fats
4.2 g
1.1 g / 100 g
Ash
14.8 g
3.8 g / 100 g
Fiber
60.3%
Water
10.6 g
2.7 g / 100 g
Sugars
21.0 g
5.3 g / 100 g
Starch
0.23 g
0.06 g / 100 g
Omega-3
8.33 g
2.11 g / 100 g
Omega-6
3.5 g
0.9 g / 100 g
SFA