Roasted Squash Chickpea Salad

By Sara Barulli, January 17, 2023

Ingredients

  • β€’ 1 butternut squash
  • β€’ 1 kcal spray olive oil
  • β€’ 14 oz can of chickpeas, rinsed
  • β€’ 2 teaspoons ground cumin
  • β€’ ΒΌ pumpkin seeds
  • β€’ 3 cups of washed rocket
  • β€’ small handful of fresh coriander
  • β€’ 7 oz roast chicken breast, shredded
  • β€’ Β½ small red onion, cut into wedges
  • β€’ ΒΌ Greek yoghurt
  • β€’ 1 tablespoon tahini
  • β€’ 1 tablespoon lemon juice
  • β€’ 1 small garlic clove, crushed
  • β€’ 1 tablespoon chopped fresh mint

Instructions

Preheat oven to 375Β°F. Cut the squash into 8 wedges, discarding the seeds.
Place in a roasting tin, spray with oil, sprinkle the cumin and roast for 10 mins. Add chickpeas and onions and roast for 20 mins, tossing occasionally. Add seeds and cook for 5 mins, then leave to cool.
Arrange the rocket, coriander, chicken, onion, squash and chickpeas on a plate
Blitz remaining ingredients together, except the mint. Stir in the mint, drizzle the dressing and serve.