Roast Pumpkin & Chickpea Salad Dinner Recipe by Kath Whalen

Ingredients

• 180 gm Pumpkin (peeled and cut into 3 centremetre cubes)
• 1 Spanish onion
• 2 cloves of garlic
• 1 red capsicum, sliced
• 400 gm chickpeas, drained & well rinsed
• 50 gm baby spinach
• 20 gm pine nuts (toasted)
• Olive oil spray
• Cumin & salt and pepper (to season)
• 2 teaspoons Olive Oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 teaspoons water
• ½ teaspoon Moroccan spice
• 1 clove of roasted garlic, crushed
• 1 tablespoon Dijonnaise