Chickpea and Roast Pumpkin Salad with Creamy Ranch Dressing

Ingredients

• 1 cup roast pumpkin

• 1 tablespoon olive oil

• 1 tsp salt

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 can chickpeas, drained.

• 1 handful rocket leaves

• Half a small red onion

• 1/2 cups mixed seeds

• 1 tablespoon soy sauce

• 1/4 cup capsicum

• 1/4 cup cucumber

• 1 batch of Creamy B12 Salad Dressing

Method

• Dice 1/4 of a pumpkin into small cubes

• Toss them with olive oil, salt, smoked paprika and cumin

• Roast at 180 for 40 minutes

• Make one batch of Creamy B12 Salad Dressing

• Finley dice the capsicum, cucumber and red onion

• Combine the chickpeas, rocket, and finely diced veg, and when cooked the pumpkin.

• In a frying pan dry roast the seeds until they start to pop.

• Turn heat off and add the soy sauce, shake the seeds round, then leave for a minute or two to crisp up

• Top the salad with about 1/2 a cup of the dressing, the toasted seeds and some extra smoked paprika.