We looove chick pea & pumpkin salad here

* 1.2kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
* 1/3 cup olive oil
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 400g can chickpeas, drained, rinsed
* 1 small red onion, halved, thinly sliced
* 1 large lemon, rind grated, juiced

Method

1. Preheat oven to 200°C. Lightly grease a large roasting pan. Combine pumpkin, 2 tablespoons oil, ground coriander and cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender. Allow to cool.

2. Combine pumpkin, chickpeas and onion in a large bowl.

3. Combine remaining 2 tablespoons oil, lemon rind, 2 tablespoons lemon juice and salt and pepper in a jug. Pour over pumpkin. Toss until well combined. Serve.


We also usually add some baby spinach leaves. Hmmmm makes me want some for dinner tonight now