Chickpea, Coconut Bacon, and Roast Pumpkin Hemp Dukkah Salad

For the chickpeas • Rinse two tins of chickpeas, and toss in 1 tbsp olive oil and 2 Tbsp of @vassevalley roasted hemp seed dukkah. Spread evenly on a baking tray, and bake for 45 minutes, giving a quick toss halfway through. For the pumpkin • Peel a whole butternut pumpkin and remove the seeds. Cut into 2cm cubes, and toss in 1 tbsp of olive oil. Season well with salt & pepper then spread evenly on a baking tray and bake for 45 minutes to one hour (you know how you like it), turning halfway through. For the coconut bacon • Pour 1 Cup of coconut flakes into a mixing bowl. Toss with 1/4 tsp Smokey paprika, 1/2 tsp onion powder, 1/2 tsp of salt, and 1/8 tsp black pepper. Mix 2 tsp of liquid smoke with 2 tsp of maple syrup, 1 tsp of soy sauce and coat your coconut flakes. Spread evenly on a baking sheet and bake for 10 minutes, watching carefully and tossing half way. Allow to cool completely. For the dressing • zest, then juice 1 whole lemon. Pop into a jar with 2 Tbsp of @vassevalley raw hemp seed oil, salt & pepper, and shake it all up! Build your salad Create a base using greens of your choosing (lettuce, spinach, kale, up to you!). Add some salad veggies (sliced red onion, cherry tomatoes, shredded carrot - get creative!). Add your dressing and coat everything (Note: If meal prepping, skip and add the dressing right before you eat!) Finally, top with your chickpeas, pumpkin, Coconut bacon and enjoy!