Roasted Squash Salad with Crispy Chick Peas – #SundaySupper

By February 21, 2016 Blog, Recipes, Salad, Sunday Supper 14 Comments

Salads are welcome at my table anytime of year. We tend to think the best salads are found in the summer with all of the fresh produce but winter salads are one of the best kept secrets I know. They have depth of flavor, vibrant colors and interesting textures. This salad of roasted butternut squash and crispy chickpeas is one of my favorites!

Roasted Squash Salad with Crispy ChickpeasThe Roasted Butternut Squash is vibrant orange and has the most wonderful flavor. I take the chickpeas, rinse them and add half to the salad just as they are. The other half I toast for a crispy texture. Then I slice red and green cabbage, maybe some kale, parsley, etc and lace it all with a lemon tahini sauce. It is amazing.

Roasted Squash Salad with Crispy Chickpeas

I found the inspiration for this recipe while reading about genius recipes in Food 52 and spotted Moro’s Warm Squash & Chickpea Salad with Tahini. I was taken by the flavors, it is vegan, then it had Butternut Squash and Chickpeas, two of my very favorite things.  Always make this recipe with some type of variation, it’s that versatile. 

red and Green Cabbage

The first time I tried it I added red cabbage, then green cabbage and kale made their way into the mix. I love toasted chickpeas and started toasting half for the texture contrast between half from the can and half toasted. Then I never mix the butternut with the dressing, it will mess up that gorgeous color…

ChickpeasFeel free to use pumpkin or any other squash in place of the butternut. You don’t have to toast a portion of the chickpeas but you have the oven on for the squash so why not?  I omitted the garlic, I find the flavor is too strong and overpowers the balance. Quite honestly, this salad has morphed into something very different than the one that inspired me. One of these days I’ll make that recipe and see how it compares to mine.


5.0 from 1 reviews
Roasted Squash and Cabbage Salad with Crispy Chick Peas
  • 2 Pounds of Butternut Squash, peeled, seeded and cut into ½ - 1” cubes
  • 3 Tablespoons of Olive Oil
  • 1 Teaspoon of Fresh Rosemary, chopped fine
  • 1 can of chickpeas or 12 oz homemade, drained, risned and dried
  • 1 Small Shallot, peeled and sliced thin
  • 4 Tablespoons roughly Chopped Cilantro or Parsley, depending on your taste
  • 3 Tablespoons of Lemon Juice
  • 1 – 2 Tablespoons of White Wine Vinegar
  • 1 -2 tablespoons of Tahini paste or Almond Butter
  • 2 Tablespoons of Olive Oil
  • Sea Salt and fresh ground Pepper to taste
  1. Preheat oven to 450 degrees
  2. Toss the butternut squash with the olive oil, Rosemary, a sprinkle and salt and pepper in a metal mixing bowl and spoon onto a lined baking sheet. Add ½ of the chickpeas to the bowl with 1 tablespoon of Olive Oil and sprinkle with salt and pepper. Place in a baking tin.
  3. Roast the butternut squash in the oven until the squash is soft and the chickpeas are toasted, about 20 – 25 minutes. Roast the chickpeas in the oven with the squash for 15 – 20 minutes until toasted and golden brown.
  4. Meanwhile, whisk together the lemon juice, vinegar and tahini, then thin it with olive oil. Taste, adjust the seasoning.
  5. Drain the vinegar off of the shallot.
  6. Divide the roasted butternut squash between four salad plates or bowls. Put the untoasted chickpeas, the shallot, and the winter vegetables into a bowl, drizzle with the dressing and toss. Place the salad over the roasted butternut squash in the bowl, garnish the salad with the roasted chickpeas and the chopped cilantro or parsley.

Check out all of the amazing dishes in this event by the Sunday Supper family:

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement
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