Description
This is the easiest pumpkin stuffed chickpeas salad ever! Delicious, easy, nutritious and festive. Autumn never tasted this good!
Ingredients
Scale
- 250 grams cooked chickpeas (when from a glass jar rinse very well)
- a few tablespoons pomegranate seeds
- 4–5 tablespoons parsley, finely chopped
- one small sugar pumpkin
- one tablespoon hempseeds
- one garlic clove, minced
- peper and salt to taste
- one tablespoon apple cider vinegar and/or juice from a lemon
- one teaspoon dried basil
Instructions
- Wash the small pumpkin and cut in half. Scoop out the seeds and place (inside facing down) in a preheated oven. On 360℉ (180 ℃) roast the pumpkin for about 20 minutes (depending on your oven). When the outside changes color (dark orange) the pumpkin should be ready. Meanwhile cook or rinse and drain your chickpeas and combine this with the other ingredients in a bowl.
- When the pumpkin is done let it cool of and scrape (not all) the puree out of the pumpkin. If you scrape too much out of it you will not be able to serve the salad in the pumpkin since the skin will be too thin and tear. Mix the salad and pumpkin pieces/puree and serve in the pumpkin.
Notes
If you use a big/bigger pumpkin then the outside will tear more easily and you will not be able to serve this salad in the pumpkin.