Jemma O'Hanlon's Foodwatch - Salad of roasted vegetables and chickpeas

Ingredients

• 500 g pumpkin, peeled, seeded and cubed
• 2 zucchini, sliced
• 1 red capsicum, seeded and sliced
• 1 tablespoon olive oil
• 400 g can chickpeas, drained
• 1 cup (50 g) baby spinach leaves or wild rocket
• 1/4 cup roughly-chopped semi-dried tomatoes
• FOR THE DRESSING:
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons chopped basil
• 1 teaspoon Dijon mustard
• 1 garlic clove, crushed