Butternut Squash and Chickpea Salad
This Roasted Butternut Squash and chickpea salad with chilli and feta is the perfect Autumn Salad. Spicy caramel squash with a kick of chilli, salty feta and crunchy chickpeas.
I am really enjoying my meat free days lately and I am determined to get more people to cut down on their meat intake. I think I am going to be dedicating a few posts to meat free meals that meat eaters will love. How does that sound? This Butternut Squash and Chickpea Salad is deliciously addictive. Mmmmm….Sold yet?
Basically it has gorgeous textures and flavours and its also really bright orange which makes me happy. It’s roasty and tender, salty and sweet and comforting.
This is my favourite method for cooking butternut squash. I also do the same with pumpkin and make this pumpkin puree out of it because for some reason I can never find any come October so when I want to make any pumpkin based dessert, i’m not a happy bunny. I now avoid all that to-ing and fro-ing between shops and shopping centres by making my own. So basically I make it by chopping it into small cubes and roasting it till it is slightly caramelised. I then try my best not to put the tray in my mouth.
Another way to enjoy this salad is with a nutty almond butter dressing and with chopped caramelised walnuts. Lastly, my biggest tip for any meal is to make sure you season it properly, then taste and taste again. Some flavours demand salt and squash is one of them! For a simpler salad, you could just have a chickpea salad.
The benefits of squash include that it contains:
It is also considered a good source of anti-inflammatory and antioxidant compounds.
- 1 large Butternut Squash cut into 1/2 inch cubes
- 2 x 400g Chickpea tins drained
- 2 tbsp Olive Oil
- 2 tbsp Smoked Paprika
- 1 tbsp Maple Syrup
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Cinnamon Powder
- 3 cloves Garlic crushed
- 2 tsp Cumin Powder
- 1 tsp Coriander Powder
- Salt and Pepper
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vineger
- 1 tsp Turmeric
- 2 tsp Honey
- 1 Lemon Juiced
- 2 Garlic Cloves crushed
- 1 tsp dried Chilli flakes
- Sprinkle of Feta and Parsley
- Preheat oven to Gas Mark 6.
- Mix all the ingredients for the squash and chickpeas together in a large bowl.
- Spread on a baking tray.
- 2. Bake for 30 - 35 minutes and set aside to cool.
- 3. Whisk up the ingredients for the dressing in a small bowl.
- 4. Divide the squash and chickpeas between 4 bowls, top with the dressing and feta and parsley.