This is one of my favourite salads. Last summer I made it for my boyfriend and he said it was the best salad he had ever had (who really believes that bias, I know, but it is really tasty)! It is great for taking to work but tastes best eaten fresh as the chickpeas lose their crispiness after a while in a lunchbox… I also like a lot of chickpeas in my salads so realistically this salad could feed 3-4 people with a few extra leaves, so just use it as a guide.
Serves: 2 people
- 200g butternut squash, cut into 2cm cubes
- 1 can chickpeas, drained
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic granules
- A big handful mixed leafy greens per person (roughly 150g or a small bag)
- 1/4 cucumber, sliced and quartered
- 1 stick celery, sliced
- 2 balls precooked beetroot
- A handful cherry tomatoes, halved
- 1/2 a red pepper, diced
- Pumpkin seeds, or any other seeds you have to sprinkle
- Chilli flakes, as desired
For the dressing:
- 1 tsp pesto
- 1 tbsp tahini
- 1 tsp olive oil
- Preheat oven to 200C. Place the squash on a baking try and cover with oil, salt and pepper. Roast for 20-30 minutes or until soft and browning.
- For the crispy chickpeas, heat a glug of oil in a frying pan and fry the chickpeas in paprika and cumin, stirring frequently, until crisp and popping.
- For the dressing, combine the pesto, tahini and olive oil in a small bowl with a splash of water until a good dressing consistency. Tahini often looks a little curdled to begin with but if you continue to mix it will all combine perfectly.
- Assemble your salad in individual bowls or one large centrepiece. Toss the leaves, cucumber, celery, beetroot, cherry tomatoes and red pepper. Top with the roasted squash and chickpeas followed by a sprinkling of seeds and chilli flakes.
- Liberally pour over the dressing and enjoy.