Roast pumpkin and chickpea salad

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 500 g pumpkin, peeled and cubed
• 400 g chickpeas, tinned, drained and rinsed
• 60 g rocket, washed thoroughly
• 20 g pepitas
• 1 tbsp olive oil
• 1 tbsp lemon juice

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Roast the pumpkin with the oil at 200°C for 25 minutes.
2. 2Step 2. Rinse and drain the chickpeas.
3. 3Step 3. Wash the rocket thoroughly and combine with the pumpkin and chickpeas.
4. 4Step 4. Dress with lemon juice and scatter with pepitas.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.