Roast Pumpkin and Chickpea Salad Recipe
This recipe for roast pumpkin and chickpea salad is a light but satisfying lunch or dinner side option. It includes IBS-friendly ingredients.
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Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 cups spinach
- 1 cup pumpkin (kent/Japanese)
- 1/3 cup canned chickpeas, drained and rinsed
- 1 tbs fresh lemon juice
- 2 tbs olive oil
- 40g/1.5oz feta cheese
- 200g/7 oz shredded rotisserie chicken
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