An autumn salad full of flavors and colors, perfect for those who love pumpkin and are looking for a healthy and tasty dish.
Cook the pumpkin and cut a carrot into julienne strips using a vegetable peeler.
In a bowl, put the baby spinach, the sliced carrot, the cooked chickpeas, the pumpkin, the crumbled walnuts and the plant-based cheese.
Prepare the dressing by mixing the tahini, maple syrup, lemon juice, salt and pepper in a small bowl.
If you prefer a thinner dressing, add 2 tablespoons of water and mix again.
Pour the sauce over your salad and garnish with seeds.
Air fryer
Vegetable peeler
Suitable for gluten-free and vegan diets.
Italia, Lazio
| Energy (kcal) | 203.15 |
| Carbohydrates (g) | 21.89 |
| of which sugars (g) | 3.36 |
| Fat (g) | 9.27 |
| of which saturates (g) | 1.3 |
| Protein (g) | 9.34 |
| Fibre (g) | 6.03 |
| Salt (g) | 0.04 |
