Roast Pumpkin Salad with Crispy Chickpeas

Preheat oven to 200°C. Peel and slice red onion. Slice pumpkin into thin slices. Peel and dice garlic. Slice mini capsicums, removing seeds. Chop walnuts. Drain the chickpeas.

Place the pumpkin on a lined baking tray, drizzle with oil and season with salt. Toss chickpeas with oil, garlic and smoked paprika. Place chickpeas on a lined tray. Roast for 15-20 minutes until pumpkin is golden and soft, and chickpeas are crispy. When there is 3 minutes left on cooking veg, add walnuts and toast for 3 minutes.

In a bowl mix together kale and beetroot mix, capsicums, red onion (to taste - you may not use all of it), halve the crispy chickpeas (keeping the rest for garnish) and crumble fetta. Toss with a little olive oil and season with salt.

Divide the salad between bowls and top with the roasted pumpkin. Garnish with remaining chickpeas and top with yoghurt and pesto. Enjoy!

Preheat oven to 200°C. Peel and slice red onion. Slice pumpkin into thin slices. Peel and dice garlic. Slice mini capsicums, removing seeds. Chop walnuts. Drain the chickpeas.

Place the pumpkin on a lined baking tray, drizzle with oil and season with salt. Toss chickpeas with oil, garlic and smoked paprika. Place chickpeas on a lined tray. Roast for 15-20 minutes until pumpkin is golden and soft, and chickpeas are crispy. When there is 3 minutes left on cooking veg, add walnuts and toast for 3 minutes.

In a bowl mix together kale and beetroot mix, capsicums, red onion (to taste - you may not use all of it), halve the crispy chickpeas (keeping the rest for garnish) and crumble fetta. Toss with a little olive oil and season with salt.

Divide the salad between bowls and top with the roasted pumpkin. Garnish with remaining chickpeas and top with yoghurt and pesto. Enjoy!

Preheat oven to 200°C. Peel and slice red onion. Slice pumpkin into thin slices. Peel and dice garlic. Slice mini capsicums, removing seeds. Chop walnuts. Drain the chickpeas.

Place the pumpkin on a lined baking tray, drizzle with oil and season with salt. Toss chickpeas with oil, garlic and smoked paprika. Place chickpeas on a lined tray. Roast for 15-20 minutes until pumpkin is golden and soft, and chickpeas are crispy. When there is 3 minutes left on cooking veg, add walnuts and toast for 3 minutes.

In a bowl mix together kale and beetroot mix, capsicums, red onion (to taste - you may not use all of it), halve the crispy chickpeas (keeping the rest for garnish) and crumble fetta. Toss with a little olive oil and season with salt.

Divide the salad between bowls and top with the roasted pumpkin. Garnish with remaining chickpeas and top with yoghurt and pesto. Enjoy!

Preheat oven to 200°C. Peel and slice red onion. Slice pumpkin into thin slices. Peel and dice garlic. Slice mini capsicums, removing seeds. Chop walnuts. Drain the chickpeas.

Place the pumpkin on a lined baking tray, drizzle with oil and season with salt. Toss chickpeas with oil, garlic and smoked paprika. Place chickpeas on a lined tray. Roast for 15-20 minutes until pumpkin is golden and soft, and chickpeas are crispy. When there is 3 minutes left on cooking veg, add walnuts and toast for 3 minutes.

In a bowl mix together kale and beetroot mix, capsicums, red onion (to taste - you may not use all of it), halve the crispy chickpeas (keeping the rest for garnish) and crumble fetta. Toss with a little olive oil and season with salt.

Divide the salad between bowls and top with the roasted pumpkin. Garnish with remaining chickpeas and top with yoghurt and pesto. Enjoy!

Preheat oven to 200°C. Peel and slice red onion. Slice pumpkin into thin slices. Peel and dice garlic. Slice mini capsicums, removing seeds. Chop walnuts. Drain the chickpeas.

Place the pumpkin on a lined baking tray, drizzle with oil and season with salt. Toss chickpeas with oil, garlic and smoked paprika. Place chickpeas on a lined tray. Roast for 15-20 minutes until pumpkin is golden and soft, and chickpeas are crispy. When there is 3 minutes left on cooking veg, add walnuts and toast for 3 minutes.

In a bowl mix together kale and beetroot mix, capsicums, red onion (to taste - you may not use all of it), halve the crispy chickpeas (keeping the rest for garnish) and crumble fetta. Toss with a little olive oil and season with salt.

Divide the salad between bowls and top with the roasted pumpkin. Garnish with remaining chickpeas and top with yoghurt and pesto. Enjoy!

Preheat oven to 200°C. Peel and slice red onion. Slice pumpkin into thin slices. Peel and dice garlic. Slice mini capsicums, removing seeds. Chop walnuts. Drain the chickpeas.

Place the pumpkin on a lined baking tray, drizzle with oil and season with salt. Toss chickpeas with oil, garlic and smoked paprika. Place chickpeas on a lined tray. Roast for 15-20 minutes until pumpkin is golden and soft, and chickpeas are crispy. When there is 3 minutes left on cooking veg, add walnuts and toast for 3 minutes.

In a bowl mix together kale and beetroot mix, capsicums, red onion (to taste - you may not use all of it), halve the crispy chickpeas (keeping the rest for garnish) and crumble fetta. Toss with a little olive oil and season with salt.

Divide the salad between bowls and top with the roasted pumpkin. Garnish with remaining chickpeas and top with yoghurt and pesto. Enjoy!