We never get tired of finding new ways to combine our favourite ingredients. In this recipe, butternut squash gets roasted in chilli flakes and coconut sugar before being added to the salad ingredients. The result is a high protein and fibre salad that will please everyone. Chickpeas are just the perfect choice for so many crowd-pleasing, healthy recipes. This one is delicious!
Watch Shira make it on Instagram here.
Chickpea + Butternut Squash Salad
3 cups cooked Flourist Kabuli Chickpeas (470g), about 1 cup dry (200g)
3 cups peeled, seeded, and cubed butternut squash (515g)
1 tbsp olive oil
1 tsp chilli flakes
2 tsp coconut sugar
1 tsp salt
1 cup sun-dried tomatoes (100g), not packed in oil
1/2 cup pumpkin seeds, toasted
1 bunch Italian parsley, minced
1 cup crumbled feta cheese
Black pepper to taste
Dressing
1/2 cup olive oil
6 tbsp red wine vinegar
1.5 tsp salt
1 tbsp coconut sugar
If you are cooking our Flourist Kabuli Chickpeas from scratch, you will need to soak them before cooking. To soak, add the dry chickpeas to a deep bowl and cover with 1-2 litres of cold water. Set aside to soak for 8-24 hours. When ready to cook, drain and rinse the chickpeas and add to a large pot. Fill the pot with water - 3-4 litres is a good start. Bring to a boil and simmer at a rolling boil for 1 hour, or longer, until the chickpeas are tender soft. Once ready, drain, rinse, and set aside. This can be done several days in advance and cooked chickpeas will keep in the fridge or freezer for days or weeks. See our Chickpea Cooking Guide here for more.
To make the salad, peel, seed and chop the butternut squash into 1 inch cubes. Heat the oven to 400 degrees. In a mixing bowl, toss the squash cubes in the olive oil, chilli flakes, coconut sugar, and salt. Cover a large baking tray with parchment. Add the coated squash cubes to the tray in a single layer. Place in the the pre-heated oven when ready and cook, checking after 15 minutes, for 30-35 minutes until the squash cubes are soft and browning. Remove from the oven and let cool.
While the squash roasts, add the pumpkin seeds to a small roasting pan and add to the oven. Toast the seeds for 12-15 minutes - or less - until fragrant and starting to brown. Remove the seeds and set aside to cool. Chop the sun-dried tomatoes into small pieces, you should have roughly a cup. Chop the parsley.
When ready to assemble the salad, add the chickpeas, sun-dried tomatoes, and roasted squash to a large bowl. Combine the dressing ingredients in a jar or container and shake until emulsified. Add half of the dressing to the salad mixture and gently stir.
Next, add the pumpkin seeds and parsley (reserve a little of both for garnishing) and stir. Add more dressing to taste and check for seasoning. To serve, transfer the salad to a large bowl and top with crumbled feta. Finish with the reserved pumpkin seeds and parsley garnish. Add black pepper to taste if desired.
This recipe feeds 6-8 as a side and makes a great packed lunch. Keep leftovers in the fridge and enjoy for several days.
