Kamut, you know ?! No ! And well it should after you put it then, because this cereal, ancestor of wheat, is a true little treasure. And with its nut-like flavor, it lends itself to all of your preparations, but be careful, it is just a little long to cook !
The pumpkin is still on the market, not yet supplanted by the vegetables of spring it becomes the perfect companion for our salad to be complete.
If you want to pack this salad in a lunch box, remember to keep your pumpkin seeds, roasted peanuts on hand, so that you can enjoy that crunch when you taste it !
Salad of kamut, pumpkin and chickpeas
Ingredients (for 2)
- 150 g kamut
- 1 small box of chickpeas
- 300 g pumpkin (butternut squash)
- 1 handful of pumpkin seeds
- 1 drizzle of olive oil
For the dressing
- 3 c. c. of olive oil
- 2 c. c. of oil of pumpkin
- 2 c. c. of cider vinegar
- 1 c. c. of shoyu
Preheat the oven to 200°.
Peel the squash and cut it into slices. Arrange the slices on a baking sheet, drizzle with olive oil and bake for 20 min. Book.
Cook the kamut as directed on the package. Reserve to cool.
Cut the pumpkin into pieces, place in a bowl with kamut and chickpeas.
Do toaster the pumpkin seeds in a pan for 5 minutes, stirring frequently, and add to the salad.
Make the dressing by mixing together the shoyu, vinegar and oil and pour over the salad.
Enjoy without waiting.