Cinnamon roasted chickpeas and vegetables with yoghurt dressing | Dietitians Australia

Ingredients

• ¼ kent pumpkin, sliced (approx. 1kg)
• 1 beetroot, diced into large chunks
• 1 ½ tbsp extra virgin olive oil
• 1 ½ tsp cinnamon, ground
• salt and pepper, to season
• 2 zucchinis, chopped lengthways
• 1 rosemary sprig
• 1 can chickpeas, drained, rinsed
• 3 tbsp Greek yoghurt
• ½ lemon, juiced
• 1 clove garlic, minced
• 1 tbsp pepita seeds