Roasted Pumpkin and Chickpea Salad

• 500g butternut pumpkin, peeled, cut into chunks
• 1 red onion, sliced into thin wedges
• 2 teaspoons olive oil
• 1 teaspoon cumin
• black pepper
• 300g can chickpeas, drained and rinsed
• 150g baby spinach leaves
• 1/3 cup KRAFT FREE* Balsamic Italian Dressing
• 1/2 cup basil leaves, roughly torn
• 50g reduced fat feta
• Crispy wholemeal pita bread, to serve

1. Toss the pumpkin and onion in oil, cumin and pepper.
2. Place onto an oven tray and bake at 200 degrees C for 15-20 minutes until tender and golden.
3. Allow to cool slightly.
4. Combine pumpkin and onion with chickpeas, spinach, dressing and basil.
5. Arrange onto serving platter and sprinkle with crumbled feta.
6. Serve with crispy pita bread.

red onion, olive oil, cumin, black pepper, chickpeas, baby spinach leaves, italian dressing, basil, feta, wholemeal pita bread

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-chickpea-salad-104238.aspx (may not work)