Spicy chickpeas salad

Ingredients

200 g chickpeas
75 g young spinach
40 g Bresc peperoncini marinati
40 g Bresc peperoni marinati
40 g Bresc garlic chopped
25 g Bresc harissa
25 g almond flakes
1 lemon
0.5 pumpkin
1 dl olive oil
0.25 bunch coriander, chopped
sea salt
pepper

Preparation method

Preheat the oven to 180 °C. Peel the pumpkin and chop into pieces. Season with garlic cloves, sea salt and pepper. Roast the pumpkin for 5 minutes until it is al dente and allow to cool. In the meantime, roast the almond flakes in the oven until it is well browned. Mix all the ingredients together (but keep the almond flakes and coriander separate for the garnish) and season with salt and pepper and the grated peel and juice from the lemon. Garnish with almond flakes and chopped coriander.