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.