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Roast butternut and baby marrow salad with crispy chickpeas

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Ingredients
  

  • 1 medium butternut, chopped
  • 1 punnet baby marrows, chipped
  • 1 tin chickepeas, drained
  • 1/2 cup feta, chopped
  • pumpkin seeds
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the oven to 180C and roast the butternut and baby marrows for 20 minutes
  • Drain, rinse and pat the chickpeas dry
  • Combine the chickpeas with the salt, paprika, cumin and lemon juice
  • Air fry the chickpeas at 180C for 20 minutes, giving them a good shake at ten minutes
  • Allow the veggies to cool down and combine with the feta
  • Add the chickpeas and pumpkin seeds
  • Dress with balsamic recution and serve immediately as the chickpeas loose their crunchiness