Ingredients

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• 2 cups spinach

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• 1 cup pumpkin (kent/Japanese)

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• 1/3 cup dry chickpeas, pre-soaked, rinsed and boiled till soft.

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• 1 tbs fresh lemon juice

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• 2 tbs olive oil​

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• 200g/7 oz shredded rotisserie chicken

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Directions

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• Pre-heat a moderate oven

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• Chop the pumpkin into small cubes and add this to a mixing bowl with the chickpeas

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• Add 1 tbs olive oil and stir to mix, then spread the pumpkin and chickpea mix on a baking tray and bake in the oven for 15-20mins until the pumpkin and chickpeas have begun to brown

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• When the pumpkin and chickpeas are cooked, remove from the oven and allow to cool for a few minutes

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• Place the spinach, lemon juice, shredded chicken and the second tablespoon of olive oil to a mixing bowl, then add the pumpkin and chickpeas and stir to mix

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• Divide the salad into two bowls, add a pinch of salt and pepper and enjoy!