Preheat your oven to 200°C (400°F).

Peel and chop the pumpkin into bite-sized chunks, then spread them out on a baking tray.

Drizzle with olive oil, sprinkle with salt, sumac, and dried rosemary or parsley, and toss to coat.

Roast for 30-35 minutes until they’re golden and tender.

Drain and rinse your chickpeas, then pat them dry (this helps them crisp up).

Toss them on another baking tray with olive oil, paprika, and a pinch of salt.

Roast alongside the pumpkin for 20-25 minutes, stirring halfway through, until they’re crispy and golden. Swap the pumpkin and chickpea tray a few times so they cook evenly.

In a small bowl, mix the vegan greek yogurt, tahini, lemon juice, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust the seasoning if needed.

Heat a small dry pan over medium heat. Add the pine nuts and toast, stirring often, until golden brown and fragrant. Keep an eye on them—they burn fast!

Put It All Together:

Grab a big serving plate and spread the yogurt on it.

Add the roasted pumpkin and chickpeas on it.

Sprinkle over the toasted pine nuts and fresh parsley.

Finish with a little drizzle of olive oil for good measure.