12WBT Roast vegetable and chickpea salad with dill yoghurt dressing

rinse and drain chickpeas, thinly slice pumpkin, chop capsicum and zucchini.

place pumpkin, capsicum and zucchini on tray and spray with oil. roast until tender. set aside to cool

combine yoghurt with dill, crushed garlic and lemon. season with pepper

combine vegetables with chickpeas. divide between plates. drizzle with dressing and top with parsley