A great recipe for pumpkin lovers. Prepare a hearty salad for dinner, and the usual meal will turn into a celebration. Try not to digest chickpeas, otherwise it will lose its shape and the dish will no longer be so beautiful. The rest is very simple!
Ingredients
- Chicken fillet (boiled) – 350 g
- Chickpeas - 1 glass
- Arugula - 50 g
- Pumpkin - 300 g
- Vegetable oil (odorless) – 3 art.l.
- Provencal herbs - 0,5 tsp.
- Ground black pepper (coarse grinding) – to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the chickpeas and soak for 2 hours.
Change the water, add a little salt and cook for 40-60 minutes.
Peel the pumpkin, cut into cubes and put it in a small saucepan.
Add 150 ml of hot water and boil for 15 minutes on low heat.
Cut the chicken fillet into small pieces.
Mix chickpeas, chicken fillet, arugula and pumpkin.
Add salt, ground pepper, herbs of Provence, vegetable oil and mix.
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