• 400g can chickpeas, drained
  • 600g Kent or butternut pumpkin, diced into 3cm cubes
  • 1 cup quinoa
  • 1 cup cherry tomatoes, cut in half
  • ½ red onion, thinly sliced
  • olive oil spray for cooking
  • 2 cloves garlic, minced
  • 1 tsp. sweet paprika
  • 1 tsp. ground cumin
  • pepper to taste
  • 100g of rocket salad leaves
  • 1 tsp. salt-reduced vegetable stock powder
  • 1½ cups of water
  • ¼ cup fresh oregano leaves, chopped
  • ½ lemon
  • 100g reduced fat Greek-style feta cheese, cubed
  • 2 tsp. olive oil


Preheat oven to 180°C. Drain canned chickpeas, rinse and place on a paper towel, before spreading them over the base of a roasting tray (lined with baking paper). Spray lightly with olive oil, add garlic and shake tray to ensure chickpeas are coated. Roast for 20 minutes, giving the pan a shake every 5 minutes to cook chickpeas evenly. Keep an eye out to be sure they don’t burn. They are cooked when golden brown and crunchy. Place the cooked chickpeas in a bowl lined with paper towels and, while they’re still warm, add paprika, cumin, salt and pepper. Toss to coat. These also double as a yummy snack!

While the chickpeas are roasting, cut pumpkin into cubes and place on a lined baking tray. Spray with olive oil and bake for 40-45 minutes or until cooked through. In a medium saucepan, dissolve the stock powder in water, add quinoa and bring to the boil over a medium-high heat. Reduce heat to low, cover the pot and simmer for 10 minutes or until the quinoa is just tender, stirring occasionally. Remove from heat and set aside to cool with the lid on for a further 10 minutes.

To serve:

place cherry tomatoes, onions, cooked and cooled pumpkin, rocket, oregano, feta and cooked quinoa in a bowl and toss to combine. Stir through olive oil and lemon and top with crunchy chickpeas and pepper (to taste).

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