Warm chickpea salad with pumpkin, walnuts and cottage cheese

Peel and dice the pumpkin, place in a microwave steam case and spice to taste. Add a drizzle of oil and cook for 8 minutes at maximum power.

Sauté the chickpeas (previously drained and rinsed) in a pan with a little oil and spices, to brown them lightly.

Place the spinach on a plate, top with the roasted pumpkin, the spiced chickpeas and finally the chopped walnuts and some cottage cheese.