Chickpea and butternut squash rice salad
This healthy salad is packed with nutritious food and is so delicious!
- 150 g dried chickpeas or 300 g cooked chickpeas
- ½ butternut squash washed
- 5 small red onions
- 1 rosemary sprig
- 150 g venus rice
- olive oil extra virgin
- 1 pinch salt
- Lemon juice
- Pumpkin seeds
Soak the chickpeas overnight. Drain them and cook in salted boiling water until soft.
Preheat the oven to 200°C and line a baking tray with parchment paper. Remove the seeds from the butternut squash and slice it. Remove the peel from the onions and cut into 8 wedges. Arrange the vegetables on the tray, brush with olive oil on both sides and season with salt and rosemary.
Cook in the oven for about 30 minutes, flipping the vegetables after 15 minutes. When cooked, butternut squash and onions will be soft inside.
Boil and drain the rice.
Compose the salad placing the rice on a serving dish and topping with butternut squash (you can remove the peel if you want), chickpeas and onions. Season with olive oil and lemon juice, sprinkle with pumpkin seeds and enjoy!