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–+ servings

Butternut Squash and Chickpea Salad

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Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Squash and Chickpeas

  • 1 large Butternut Squash cut into ½ inch cubes
  • 2 x 400g Chickpea tins drained
  • 2 tablespoon Olive Oil
  • 2 tablespoon Smoked Paprika
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cinnamon Powder
  • 3 cloves Garlic crushed
  • 2 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • Salt and Pepper

Dressing

  • 2 tablespoon Olive Oil
  • 1 tablespoon Apple Cider Vineger
  • 1 teaspoon Turmeric
  • 2 teaspoon Honey
  • 1 Lemon Juiced
  • 2 Garlic Cloves crushed
  • 1 teaspoon dried Chilli flakes

Garnish

  • Sprinkle of Feta and Parsley

Instructions
 

  • 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.
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