Pumpkin & Chickpea Pasta Salad – Hazel & Cacao

Step 1

Peel and cube your butternut pumpkin, season with salt, pepper and a little olive oil and roast in oven for about 30 minutes until cooked. Set aside.

Step 2

Cook pasta according to package directions and drain

Step 3

Finely chop your onion and fry in small fry pan until soft, add drained chickpeas, garlic powder, cumin and paprika and fry for a few more minutes until mixed well with the onion and spices.

Step 4

Mix the pasta, pumpkin and chickpeas together in a large bowl.

Step 5

Add as much spinach as you liked and crumble through some tofu feta ( or normal feta)

Step 6

Drizzle with extra virgin olive oil and a squeeze of lemon and enjoy