Pumpkin and Chickpea Salad

Name: Pumpkin and Chickpea Salad
Prep time: 10 min
Cook time: 35 min
Ingredients: 500 g Pumpkin; 1 tbsp Oil; Salt/Pepper; 1/2 Tin of Chickpeas; 1 tsp Garlic Powder; 1 tsp Paprika; 4 c Spinach & Kale Salad Mix; 2 tbsp Dried Cranberries; 2 tbsp Pumpkin Seeds; 1 tbsp Sunflower Seeds; 2 tbsp Spinach & Feta Dip

Ingredients

500 g Pumpkin
1 tbsp Oil
Salt/Pepper
1/2 Tin of Chickpeas
1 tsp Garlic Powder
1 tsp Paprika
4 c Spinach & Kale Salad Mix
2 tbsp Dried Cranberries
2 tbsp Pumpkin Seeds
1 tbsp Sunflower Seeds
2 tbsp Spinach & Feta Dip

Instructions

Preheat the oven to 180°C
Peel and dice the pumpkin into cubes. Drizzle with oil and season with salt and pepper. Place on a non stick roasting tray and roast for 30-35 minutes
Drain and rinse the chickpeas, add to a bowl and drizzle with a small amount of oil, sprinkle with paprika and garlic powder. Add to the roast pumpkin for the last 10 minutes of cook time
Remove the pumpkin and chickpeas from the oven and allow to cool
Add the spinach and kale to individual salad bowls, top with the pumpkin and chickpeas, sprinkle over the dried cranberries, pumpkin seeds and sunflower seeds
Serve with a dollop of spinach and feta dip

Nutrition