Roasted pumpkin and chickpea salad
with cherry tomatoes, tofu and arugula
Vegetables of the season combined with grated and smoked tofu make for this tasty warm salad.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
20 min.
Difficulty level:
Easy
Allergens:
soya
Utensils:
Ingredients
Cherry tomatoes
Cooked chickpeas
Tofu
Pumpkin seeds
Arugula
Pumpkin
Granulated garlic
Dried oregano
La Vera paprika powder
Salad dressing
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3224
770
34
6
98
21
18
31
0
37
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Cut the pumpkin into thin slices of 1/2cm. Grease an oven dish or baking tray and place the slices on it. Sprinkle them with the oregano and 2/3 of the granulated garlic. Season to taste. Bake in the oven for 5 minutes, turn them around and bake them for another 5-7 minutes. Remove when ready and set aside.
3.
Wash and cut the tomatoes. Drain the liquid of the chickpeas and wash them. Grate the tofu. Heat half a tablespoon of olive oil in a frying pan and add the grated tofu. Season with the paprika powder and remaining granulated garlic. Cook it for 3-5 minutes over high heat, keep stirring so it doesn't stick to the pan. Add the chickpeas and cook for another minute.
4.
Heat half a tablespoon of olive oil in another frying pan and sauté the pumpkin seeds. Add salt to taste.
5.