Optional: toasted pumpkin seeds and pomegranate to top
Preheat oven to 180cPlace pumpkin cubes on a lined baking tray and drizzle over 1 tsp olive oil and 1 tsp Nudespice Heady & HerbyPlace in the oven for 30 minutesMeanwhile, in a large pan, heat 1 tsp olive oil and add the chickpeas. Sprinkle over 1 tsp Nudespice Sweet & Smoky. Fry for 8 minutes, stirring regularly (optional – you can also add the chickpeas to the roasted pumpkin tray for the last 10 minutes of cooking if you like them a little crunchy!)Remove pumpkin from oven, combine with chickpeas and allow to cool for around 15 minutesIn the meantime prepare the remaining ingredients and combine in a large bowlMix in the chickpeas and roasted pumpkin, plate up and enjoy!