Roasted pumpkin, chickpea and arugula salad with argan oil

4 servings

30 minutes

This salad is the embodiment of elegance and flavor balance. Roasted butternut squash with its sweet, caramelized notes harmonizes with soft chickpeas, while fresh arugula adds a light peppery sharpness. Argan oil, traditionally used in Moroccan cuisine, gives the dish a refined nutty aroma, and balsamic vinegar complements it with a slight acidity. Topped with golden sesame seeds, this salad is not just a light snack but a true gastronomic find. An ideal choice for lovers of healthy yet sophisticated cuisine!

Energy value per serving

• Calories: 150
• Proteins: 2.7g
• Fats: 8.4g
• Carbohydrates: 15.3g

Ingredients

• Butternut Squash: 500 g
• Olive oil: 0.5 tbsp
• Canned chickpeas: 50 g
• Arugula: 40 g
• Roasted sesame: 1 tsp
• Argan oil: 1 tbsp
• Salt: to taste
• Balsamic vinegar: 0.6 tbsp
• Freshly ground black pepper: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Clean and cut the pumpkin into small pieces, transfer to a baking sheet. Drizzle with olive oil, season with salt and pepper. Mix well and roast for 15 minutes until soft.

   Required ingredients:

   • Butternut Squash: 500 g
   • Olive oil: 0.5 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

2. Place arugula leaves on 2 serving plates, then arrange chickpeas and pumpkin.

   Required ingredients:

   • Arugula: 40 g
   • Canned chickpeas: 50 g

3. In a small bowl, mix argan oil and balsamic vinegar. Add salt and pepper. Drizzle over the salad and sprinkle with sesame seeds.

   Required ingredients:

   • Argan oil: 1 tablespoon
   • Balsamic vinegar: 0.6 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste
   • Roasted sesame: 1 teaspoon