Butternut Squash and Chickpea Salad [ 35 min ]

Autumn Harvest Chickpea Salad - Vegan - Easy Daily Kitchen

Butternut Squash and Chickpea Salad [ 35 min ]

This salad bursts with the colors and flavors of autumn, making it a feast for both the eyes and the palate. With roasted butternut squash and protein-packed chickpeas, this dish is not only wholesome but also incredibly satisfying. It’s the perfect quick lunch or light dinner that brings together the essence of the season in every bite. This delightful salad celebrates the harvest and brings a comforting yet fresh touch to your meal table in less than 35 minutes.

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Temps de préparation 10

Temps de cuisson 25

Temps total 35

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 290 kcal

Ingrédients

2 cups butternut squash, cubed

1 can chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup red onion, finely chopped

1/4 cup parsley, finely chopped

2 tablespoons lemon juice

2 cups mixed greens

Instructions

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper.
Spread the squash on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
In a large bowl, combine the roasted butternut squash, chickpeas, red onion, parsley, and mixed greens.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice.
Pour the dressing over the salad and toss to combine.
Serve immediately.

Nutrition

Serving: 100gCalories: 290kcalCarbohydrates: 34gProtéines: 8gFat: 14gSucre: 7g

Keyword autumn recipe, butternut squash, chickpeas, colorful dish, dairy free, easy recipe, fresh ingredients, gluten-free, healthy salad, hearty salad, Mediterranean flavors, nutritious meal, protein-packed, quick lunch, roasted vegetables, salad, vegan

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