Roasted Baby Carrot and Chickpea Salad with Pita Breads and Hummus

Steps

1. oven to 200°C. Line two trays with baking paper.
2. Toss baby carrots, chickpeas and carrot spice mix with a drizzle of olive oil on first prepared tray. Season with salt and pepper then cook for 10–15 minutes until carrots starts to soften.
3. Add broccolini to tray with carrots and chickpeas and cook for a further 10 minutes, or until veggies are just tender.
4. Cut cucumber in half lengthways then thinly slice; roughly chop mint and spinach; thinly slice chilli. Add all to a bowl and toss with first measure of lemon juice and olive oil until combined. Season to taste with salt and pepper and set aside.
5. In a small bowl, combine hummus and remaining lemon juice. Set aside.
6. Slice pita breads in half and place on second prepared tray. When carrots and chickpeas have 5 minutes cook time remaining, bake pita breads until golden and crispy, 3–5 minutes.
7. Fill toasted pita halves with roasted baby carrot and chickpea salad, cucumber salad and a big dollop of hummus. Top with a few spiced pumpkin seeds.