Preheat the oven to 220 degrees.

Roast the pumpkin:

• Toss the pumpkin with olive oil and season with salt and pepper.
• Line a baking tray with baking paper. Place the pumpkin in a single layer on the tray.
• Bake for 20 minutes or until golden and tender. Avoid overcooking the pumpkin, it should be just tender, not mushy.

Chicken

• Meanwhile, heat some oil in a frying pan over medium-high heat. Season the chicken and cook for 4-6 minutes or until cooked through, depending on how thin it was sliced.

For the Dressing:

• In a screw-top jar, combine the olive oil, balsamic vinegar, and honey. Season with salt and pepper.
• Shake the jar until well combined. Taste and adjust seasoning. The dressing will initially have a tangy strong flavour, but will mellow out once combined with all the ingredients.

Assemble the Salad:

• Combine chickpeas, tomatoes, spinach, pumpkin, snow peas, and chicken in a serving platter.
• Add as much dressing as you like and toss well.
• Serve with remaining dressing and add toppings below if you like.

Optional toppings:

• Add half the feta just before tossing the salad in the assembly step.
• Then top the salad with the remaining feta just before serving.
• Toast the pine nuts lightly in a dry frying pan, just until golden brown. Take care not to burn, and remove as soon as they start to brown. Top the salad just before serving.