

Rebecca Strachan Adv. Dip. Nat
Naturopath / Nutritionist / Herbalist
Iridologist
0405 404 825 (email preferred)
Email: Rebecca@healingwithincentre.com
SUNSHINE COAST, Noosa QLD
Chickpea Salad
Ingredients
-
2 cups spinach
-
1 cup pumpkin (kent/Japanese)
-
1/3 cup dry chickpeas, pre-soaked, rinsed and boiled till soft.
-
1 tbs fresh lemon juice
-
2 tbs olive oil
-
200g/7 oz shredded rotisserie chicken
Directions
-
Pre-heat a moderate oven
-
Chop the pumpkin into small cubes and add this to a mixing bowl with the chickpeas
-
Add 1 tbs olive oil and stir to mix, then spread the pumpkin and chickpea mix on a baking tray and bake in the oven for 15-20mins until the pumpkin and chickpeas have begun to brown
-
When the pumpkin and chickpeas are cooked, remove from the oven and allow to cool for a few minutes
-
Place the spinach, lemon juice, shredded chicken and the second tablespoon of olive oil to a mixing bowl, then add the pumpkin and chickpeas and stir to mix
-
Divide the salad into two bowls, add a pinch of salt and pepper and enjoy!