If you’re after a quick and easy lunch idea, this is one for you. While roasting pumpkin isn’t exactly quick, but if you do a wee bit of forward planning by roasting some extra at dinner time you’ll be able to make this for your lunch the next day. Chickpeas are a good source of fibre and protein, and also provide folate and iron.
Makes enough for 2 people.
1 120g can of chickpeas, drained
1-2 cups of chopped roasted pumpkin
Handful of coriander, chopped
1 tablespoon chia seeds
Mix all ingredients together, and add a small amount of the dressing below. Then eat and enjoy!
For the dressing:
Juice and zest from half an orange
Juice and zest from half a lemon
2 teaspoons olive oil
1 teaspoon balsamic vinegar
Ground pepper
Mix dressing in a bowl with a wisk until blended. Spoon a small amount over the salad.
I haven’t had chickpeas for ages! Look really tasty.
Love all of your photos. You’re so talented!