Quinoa Chickpea Salad

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Serves 3-4 main sized

Ingredients:

2 cups (firmly packed) rocket
1 cup quinoa, cooked
8 cherry tomatoes, cut into quarters
2 sprigs spring onion, chopped
400g chickpeas
1/4 large red capsicum, diced
1 cup raw pumpkin
1/2 – 1 lemon juiced (optional)

Method:

Preheat oven to 180C. Dice the pumpkin into small cubes and place on a baking tray in the oven and cook for 30-40 minutes (turn pumpkin pieces over half way through the cooking process) or until cooked. Once the pumpkin is cooked place all the ingredients (except the lemon juice) in a bowl and toss. Finally, add the lemon juice prior to serving for a nice, light, citrusy dressing.

 

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