• 2 x 400g cans chickpeas, drained, rinsed (or do your own from 500g of dried chickpeas)

  • 2  tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon Moroccan seasoning (or own blend of cumin, turmeric, ground coriander, etc)

  • 1 teaspoon caster sugar

  • 1 punnet of cherry tomatoes

  • 1/2 small red onion, halved, thinly sliced

  • 50g baby rocket or english spinach.


Roasted pumpkin with rosemary.


Preheat oven to 200°C. Combine chickpeas and 2 teaspoons oil in a shallow baking tray. Season with salt and pepper. Bake for 15 to 20 minutes or until golden. Set aside to cool.


At the same time roast the pumpkin with oil and rosemary.


Place lemon juice, seasoning, sugar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.


Place cooled chickpeas and pumpkin in a large bowl. Add tomatoes, onion and rocket. Drizzle with dressing just before serving. Toss to combine. Serve.

© 2019 Helen Shaylor.