Toasted seed, pumpkin and chickpea bowl
150 g, cut into 1.5cm pieces
Canned chickpeas, rinsed and drained
½ cup(s), (85g)
Baby spinach leaves
Reduced fat feta cheese
20 g, crumbled
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Spread pumpkin on prepared tray and lightly spray with oil. Bake for 12 minutes. Add chickpeas and bake for 5 minutes. Add sunflower and sesame seeds and bake for 5 minutes or until pumpkin is light golden and tender.
- Combine spinach, pumpkin, chickpeas and seeds in a bowl. Drizzle with juice and sprinkle with feta to serve.
Add it: Poached egg. Swap it: Feta for 2 tbs low-fat smooth ricotta cheese.