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) | 95.38 |
| Carbohydrates (g) | 8.52 |
| of which Sugars (g) | 5.29 |
| Fat (g) | 5.94 |
| of which Saturates (g) | 0.84 |
| Protein (g) | 2.79 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.03 |
