An easy one-pan dinner recipe with Roast Pumpkin, Carrots and Chickpeas
1 can chickpeas, drained and rinsed
1 tbsp olive oil
5-6 mint leaves, torn
1/4 cup pepitas (pumpkin seeds)
1 tsp chilli flakes
1 tbsp hummus
1 tsp mustard
1/4 cup vinegar (white balsamic, white wine or Apple Cider)
1 tsp maple syrup (optional)
Preheat oven to 180°C.
Chop pumpkin into small wedges. Slice carrots thinly. Arrange on a baking tray and drizzle with olive oil. Season generously.
Add baking tray to the oven and roast for 35-40 minutes, until golden and slightly caramelised.
To make the dressing, combine hummus, mustard, vinegar and maple syrup, if using, in a small jar. Whisk until combined.
Remove roasted vegetables from oven and add chickpeas to tray. Drizzle over dressing and top with pepitas, chilli flakes and mint leaves.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.