Pumpkin, Chickpea and Kale Salad



Preheat oven to 180C. Spread the pumpkin pieces on a baking tray, drizzle with olive oil and add a pinch of salt and pepper over the top. Bake for around 40 minutes, until tender. While the pumpkin is baking, bring a pot of water to the boil and cook chickpeas for around 45 minutes, until soft. Just before the chickpeas are ready, throw the chopped kale in and blanch for 3 minutes, then drain. Put the chickpeas, kale, pumpkin and chopped garlic together in a large bowl, add a drizzle of olive oil and season with salt and pepper.

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