Chickpea Salad with Roast Pumpkin, Broccoli and Goat's Cheese

Ingredients

• 2 cups cooked chickpeas or 1 x 440g tin chickpeas, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 2 tbsp flaked almonds
• Salt
• 1 head broccoli, cut into tiny florets and stalk peeled and cut into small pieces
• 2 x 1 cm slices of pumpkin, cut into bit size morsels
• Finely grated zest and juice of 1 lemon
• 2 tbsp torn min
• quarter cup marinated goat's cheese
• Sea salt and freshly ground black pepper

Method

1. Roast pumpkin with pepper and salt in prepared pan for 20 mins at 180c or until soft but not too soft
2. Put chickpeas in a serving bowl. If using the almonds, heat a small amount of the oil in a frying pan over medium heat and fry almonds until golden.
3. Tip on to a paper towel-lined plate to drain. Bring a large saucepan of lightly salted water to the boil, then cook broccoli florets and stalks for one minute only. Quickly transfer to a colander with a brass skimmer or slotted spoon to drain, then add to chickpeas.
4. Add lemon zest and juice, mint, goat's cheese and olive oil to chickpeas and season to taste with salt and pepper.
5. Mix gently but well. Scatter with fried almonds and serve.
6. Serves 2-3