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Photo of Toasted seed, pumpkin and chickpea bowl by WW

Toasted seed, pumpkin and chickpea bowl

4
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Moderate

Ingredients

Pumpkin

150 g, cut into 1.5cm pieces

Canned chickpeas, rinsed and drained

½ cup(s), (85g)

Sunflower seeds

2 tsp

Sesame seeds

½ tsp

Baby spinach

30 g

Lemon juice

1 tsp

Reduced fat feta cheese

20 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. 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.
  3. Combine spinach, pumpkin, chickpeas and seeds in a bowl. Drizzle with juice and sprinkle with feta to serve.

Notes

Add it: Poached egg. Swap it: Feta for 2 tbs low-fat smooth ricotta cheese.

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