Herbed chickpea and roast vege salad

Step 1

Preheat oven to 220°C. In a roasting pan place capsicum skin-side down. Add pumpkin. Drizzle over oil and cook for 20-30 minutes, or until capsicum flesh softens and skin blisters and pumpkin is tender. Remove and set aside.

Step 2

In a large bowl place tomatoes, onion, chickpeas and rocket. Grind over pepper.

Step 3

Whisk dressing ingredients together. Pour over chickpea mixture. Toss to coat well.

Step 4

Peel skin off cooled capsicum strips and roughly chop. Add, along with pumpkin pieces, to tomato and chickpea mixture. Toss to combine. Leave 10 minutes or up to an hour for flavours to mingle.

Step 5

Sprinkle with herbs and feta to serve.