A recipe with Mediterranean flavors, suitable as a single course or first course.

To prepare whole-grain rice salad with pumpkin and chickpeas, first put the dried chickpeas to soak in 2 ½ liters of water and let them simmer overnight.

Cook the chickpeas in salted water for about 60-75 minutes. When cooked, drain and rinse them.

Meanwhile, in another pot, cook the Flora whole grain rice for 12 minutes. Drain and let it cool.

Dice the pumpkin and boil it in salted water for a few minutes. Meanwhile, prepare the mirepoix by finely chopping the carrot, celery and shallot. Place the resulting mince in a nonstick pan with a drizzle of extra virgin olive oil, add the pumpkin and sauté for a few minutes. Season with rosemary and pepper.

Add the pumpkin and chickpeas to the rice, stir and serve.