Middle Eastern-Style Pumpkin and Chickpea Salad

taste.com.au

Dijana Dragicevich

2 tbs olive oil

2 garlic cloves, crushed

600g Kent pumpkin, seeded, cut into thin wedges

1 tsp ground cumin

½ tsp smoked paprika

1 large red capsicum, seeded, thickly sliced

1 red onion, cut into thin wedges

80g baby spinach leaves

400g can chickpeas, rinsed, drained

¾ cup coriander leaves

2 tbs lemon juice

⅓ cup (95g) Greek-style yoghurt

2 tbs pistachio dukkah

Directions at taste.com.au

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