Pumpkin and Chickpea Salad

Preheat oven to 200°C and line a baking tray with baking paper.

Toss pumpkin with oil, season well and roast for 25 minutes.

To cook quinoa: bring ¾ cup of vegetable stock to the boil. Add the quinoa and cook until the stock has evaporated. Fluff with a fork.

Whisk together the orange juice and zest, vinegar and season with salt and pepper.

Divide chickpeas between two jars, top with grated carrot and zucchini, quinoa, pumpkin and pour over dressing.

To serve, invert jar to distribute dressing and top with feta and spinach.

Energy 1280kj Calories 306cal Protein 12g Fibre 7g Fat 10g Saturated Fat 3g Carbs 42g Sugar