Roasted Pumpkin Salad with Chickpeas and Cottage Cheese Balls

Roasted Pumpkin Salad with Chickpeas and Cottage Cheese Balls

40 min
Medium
1 serv.
394 g / 1 serv.
silicon (Si) Vitamin K Beta-carotene Fiber manganese (Mn) cobalt (Co)

Rating

Average rating:—

Description

Warm and hearty salad with spicy roasted pumpkin, crispy chickpeas, and tangy cottage cheese balls. Perfect for a light dinner or lunch.

  1. Soak dry chickpeas overnight, then boil until tender (about 1.5-2 hours), or use canned chickpeas, drained.
  2. Preheat the oven to 200°C. Peel and seed the pumpkin, then cut into 2x2 cm cubes.
  3. Mix the pumpkin with 0.5 tsp of sunflower oil, dried thyme, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
  4. In a bowl, mix the boiled chickpeas with 0.5 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.
  5. Prepare the cottage cheese balls: mix the cottage cheese with spicy adjika, finely chopped cilantro, and a pinch of salt. Roll into small balls.
  6. For the dressing, mix pomegranate juice with grainy mustard and olive oil.
  7. Arrange mixed salad leaves on a plate, then top with warm roasted pumpkin, crispy chickpeas, and cottage cheese balls.
  8. 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

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FAQ

How to cook Roasted Pumpkin Salad with Chickpeas and Cottage Cheese Balls?
Roasted Pumpkin Salad with Chickpeas and Cottage Cheese Balls. How to cook in 40 min. 478 kcal, P 21 / F 22 / C 52.
How many calories in Roasted Pumpkin Salad with Chickpeas and Cottage Cheese Balls?
478 kcal, protein 21 g, fat 22 g, carbs 52 g per serving.

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