Squash and chickpea salad


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Liberally pour over the dressing and enjoy.

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