roasted Pumpkin And Chickpea Salad

Ingredients

500g butternut pumpkin, peeled, cut into chunks
1 red onion, sliced into thin wedges
2 teaspoons olive oil
1 teaspoon cumin
black pepper
300g can chickpeas, drained and rinsed
150g baby spinach leaves
1/3 cup KRAFT FREE* Balsamic Italian Dressing
1/2 cup basil leaves, roughly torn
50g reduced fatfeta
Crispy wholemeal pita bread, to serve

Description

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