Roasted Pumpkin and Chickpea Salad

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Peel and cut the pumpkin into bite-sized cubes.

3. 3

   In a bowl, toss the pumpkin cubes with 1 tablespoon of olive oil and the cumin.

4. 4

   Spread the pumpkin cubes on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.

5. 5

   While the pumpkin is roasting, drain and rinse the canned chickpeas.

6. 6

   In a large salad bowl, combine the arugula, chickpeas, and roasted pumpkin.

7. 7

   In a small bowl, whisk together the remaining tablespoon of olive oil and the juice of the lemon.

8. 8

   Drizzle the lemon dressing over the salad and toss gently to combine.

9. 9

   Serve the salad warm or at room temperature.