Pumpkin, spinach and chick pea salad
A delicious one dish meal.
500g diced pumpkin
1 x 400g can chickpeas, rinsed and drained
200g baby spinach leaves
1 tsp chopped garlic
½ tsp chopped red chilli
1 Tbsp lemon juice
½ cup lite olive or canola oil
Cook pumpkin in lightly salted water until soft. Drain and transfer to a bowl.
Add chickpeas and spinach.
Drizzle dressing over salad, toss gently and serve.
To make dressing:
Place all dressing ingredients in a screw top jar and mix well.
Variation: use sliced silverbeet leaves.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.3g|