This salad is so easy and everyone loves it, perfect to take to a BBQ or just as a delicious lunch.
Roasted chickpea, pumpkin and spinach salad:
400g tin of chickpeas
1/4 butternut pumpkin - peeled and cut into 2cm cubes
4 tbsp olive oil
1 tsp of salt
1/4 tsp of cumin
1/4 tsp of smoked paprika
4 loosely packed cups of baby spinach
1/2 red onion thinly sliced
Juice of 1/2 lemon
75g of feta
Heat oven to 190 degrees, drain chickpeas and blot with paper toweling. Use the oil, salt, cumin, lemon juice and smoked paprika to coat the pumpkin and chickpeas and place on baking tray.
Place baking tray in the oven and roast for 30 minutes. Tossing every 10 minutes.
Once ready, remove from oven and allow to cool for 10 minutes.
Place the spinach in a salad bowl and scatter the roasted pumpkin and chickpeas throughout the spinach, then scatter the red onion.
Crumble feta on top and its ready to go. Enjoy!
Options: Crush some walnuts, almonds and macadamia nuts through or even some toasted pine nuts. Drizzle some balsamic vinegar over the top.
Check out our other healthy RECIPES here.