Roasted Pumpkin and Chickpea Salad with Quinoa and Cheese

Ingredients

• Pumpkin1/2 cup (80 g)
• Chickpeas3/4 cup (150 g)
• Quinoa1/4 cup (50 g)
• Cheese1 slice (25 g)
• Olive Oil2 teaspoon (10 ml)
• Paprika1/2 teaspoon (2 g)
• Spinach1 cup (30 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and quinoa.

2. 2

   Step 2

   Preheat the oven or air fryer to 356 °F (180 °C).

3. 3

   Step 3

   Dice the pumpkin.

4. 4

   Step 4

   Put it in a bowl with half the olive oil, paprika, salt and pepper to taste.

5. 5

   Step 5

   Place on a baking pan and bake or air fry for 20-25 minutes until crispy.

6. 6

   Step 6

   Add spinach to a plate or any green leafy veggies you prefer, but remember to follow the indicated amount.

7. 7

   Step 7

   Next, add the quinoa, crispy pumpkin and crumbled cheese. You can use any white cheese you prefer, such as feta, cottage or mozzarella cheese.

8. 8

   Step 8

   Season with the remaining olive oil, lemon juice, salt and pepper to taste and enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Roasted Pumpkin and Chickpea Salad with Quinoa and Cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.