Chickpea and Vegetable Pasta Salad

• 3 cups chickpeas cooked
• 250 g spelt pasta whole grain, cooked (we used drelli)
• 1/2 butternut squash cut into small pieces
• 1 carrot cut into flowers
• 1 red capsicum with pith and seeds removed, cut into small pieces
• 1 bunch broccolini cut into pieces

Dressing

• 1 juice and rind lemon
• 2 tbsps extra Virgin Olive Oil
• 4 tbsps Apple Cider Vinegar
• salt and pepper to taste

1. Place the pumpkin in a baking dish with a little olive oil and salt and roast in the oven until cooked and slightly caramelised. This should take around 30-40 mins.

2. While the pumpkin is roasting, cook the pasta and drain well. Then mix in a large bowl with the cooked chickpeas.

3. Blanch the carrot, capsicum and broccolini separately being careful not to over cook them as they will lost their crispness and beautiful colour. Add the vegetables to the pasta and chickpeas.

4. Whisk the lemon juice, rind oil and apple cider vinegar in a small bowl to make the dressing. Mix the dressing through the pasta and vegetables and season with salt and pepper.

   Enjoy!