Light And Refreshing
Roast Pumpkin, Chickpea and Arugula Salad
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat the oven to 400° F / 220° C
2.
Place the pumpkin and red onion in a roasting pan and season with salt and pepper.
3.
Sprinkle with the olive oil and springs of thyme. Roast for 15-20 minutes, until tender.
4.
Meanwhile place the couscous in a large bowl and cover with cold water.
5.
Leave to soak up the water for 10 minutes then fluff it up with a fork. Add the pecans, chickpeas and Harissa Paste
6.
Mix well until all coated and combined
7.
Remove pumpkin from oven and leave to cool for a few minutes before adding to the couscous mixture.
8.
Once cool; gently add to couscous and mix gently.
9.
Divide the arugula leaves between 4 plates or bowls.
10.
Spoon the pumpkin couscous mixture over the top.
11.
Whisk together the remaining tablespoon of olive oil and lemon juice and drizzle over each plate.
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