Cook the pumpkin and julienne a carrot using a peeler.
In a bowl, place the baby spinach, sliced carrot, cooked chickpeas, pumpkin, crumbled walnuts, and vegetable cheese.
Prepare the dressing by mixing tahini, maple syrup, lemon juice, salt, and pepper in a small bowl.
If you prefer a more liquid dressing, add 2 tablespoons of water and mix again.
Pour the dressing over your salad and garnish with seeds.
Air fryer
Peeler
Suitable for gluten-free and vegan diets.
Italy, Lazio
| Energy (kcal) | 226.31 |
| Carbohydrates (g) | 23.45 |
| of which Sugars (g) | 7.75 |
| Fat (g) | 11.42 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 8.87 |
| Fiber (g) | 5.7 |
| Sale (g) | 0.02 |
