Warm Roasted Pumpkin, Chickpea, and Feta Salad

Preheat your oven to 200°C (400°F), peel and cut 150 gr Pumpkin into bite-sized cubes, and thoroughly drain and pat dry 75 gr Chickpeas (canned).

Place the pumpkin cubes and chickpeas onto a baking tray, drizzle with ³/₄ tbsp Olive oil extra virgin, and season with ¹/₂ tsp Smoked paprika, 1 tsp Dried Thyme, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder, tossing well to coat evenly.

Roast the pumpkin and chickpeas in the oven for 25 to 30 minutes until the pumpkin is fork-tender with caramelized edges and the chickpeas turn lightly crisp, then let rest for 3 minutes.

Toast 15 gr Walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then coarsely chop them once cooled.

Whisk together the remaining ³/₄ tbsp Olive oil extra virgin, 1 tsp Dijon Mustard, ¹/₂ tbsp Honey, ³/₄ tbsp Lemon Juice, the remaining ¹/₄ tsp Table salt, and the remaining ¹/₄ tsp Black Pepper - Powder in a small bowl until a smooth emulsion forms.

Arrange 30 gr Arugula as a bed across serving plates and layer the warm roasted pumpkin and chickpeas over the greens.

Crumble 35 gr Feta Cheese and scatter the toasted walnuts across the salad.

Drizzle the prepared honey mustard dressing evenly over the entire salad just before serving.