Chickpea, Roast Pumpkin & Walnut Salad

Ingredients

Dressing

• 3/4 cup plain yoghurt
• 1/4 cup tahini
• 1/4 cup lemon juice
• 4 clove garlic crushed

Salad

• 120 g rocket (arugula)
• 400 g canned chickpeas drained and rinsed
• 2 cup diced roasted pumpkin
• 1 small red onion (optional)
• 1/2 cup walnuts roughly chopped

Directions

1. Dice pumpkin. Coat with olive oil and roast in the oven, with onion.
2. Combine yoghurt, tahini, lemon juice and garic in a medium bowl to make dressing. Whisk until well combined.
3. Place rocket in a serving bowl and top with remaining ingredients. Drizzle with dressing and serve immediately.