Lunchbox: Chicken, chickpea and roasted pumpkin salad + snacks

Serves: 1

Time to make: 20 mins

Ingredients

Lunch
125g peeled pumpkin, cut into 2cm cubes (approx. 1 cup)
olive spray oil
½ x 400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
40g lean cooked chicken breast, chopped
40g oil-free roasted red capsicum, chopped
1 cup baby spinach
2 teaspoons white balsamic vinegar
1 teaspoon olive oil
Plus snacks
150g tub low-fat plain yoghurt, combined with 1 tablespoon berries and 2 teaspoons desiccated coconut
2 Vita-Weat crispbreads spread with 2 teaspoons no-added-salt peanut butter

Instructions

Stay Awake

1 Preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with olive oil. Roast for 20 minutes, or until golden and tender.

2 Combine roasted pumpkin, chickpeas, chicken, roasted capsicum and spinach in a bowl. Transfer to an airtight container and refrigerate until ready to serve. To serve, drizzle salad with balsamic and oil, and toss to combine.

Variations

Instead of pumpkin, try using 1/2 cup leftover roast vegetables, such as potato or kumara.
Make it gluten free: Use gluten-free crackers.

HFG tip

Note: Nutrition information applies to total lunchbox.

Nutrition Info (per serve)

Calories 601 cal

Kilojoules 2520 kJ

Protein 37 g

Total fat 25 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 21 g

Dietary fibre 15 g

Sodium 510 mg

Calcium 460 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.