By Clare Keating
All Bodies Nutritionist and ex-chef
After a yummy not boring salad to add to your favourite protein source? Welcome our Roasted Pumpkin and Chickpea Salad It won’t leave you hungry I promise! It’s packed with fibre and quinoa for satisfying your tummy rumbles AND boosting your energy levels
Serves 4 or 6 as a side
Calories per serve if serving 4: 390, Protein:17.7g, Carbs: 36.9g, Fat: 17.7g
calories per serve if serving 6: 260, Protein: 9.8g, Carbs: 24.6g, Fat: 11.8g
- 600g pumpkin, diced
- 1 400g tin chickpeas, drained and rinsed
- 1 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2/3 cup quinoa or 2 cups cooked
- 4 cups baby spinach
- 1/4 cup walnuts, roughly chopped
- 80g goats’ cheese
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- · 1 1/2 tsp honey
Preheat oven to 220C.
Line a baking tray with baking paper. Add the roast pumpkin, chickpeas, 1 tsp of extra virgin olive oil, salt and pepper to the tray and mix together with your hands. Bake for 20-25 minutes.
Cook the quinoa according to packet instructions and then allow to cool slightly.
Mix together the dressing ingredients.
Divide the spinach, quinoa, pumpkin and chickpeas between 4 bowls (or 6 if using as a side) and top with ¼ of the walnuts, goats’ cheese and dressing.
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