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Roasted Butternut Squash and Chickpea Salad
Roasted Butternut Squash and Chickpea Salad

Roasted Butternut Squash and Chickpea Salad
A hearty salad with roasted butternut squash, chickpeas, and seasonal greens.
Roasted Butternut Squash and Chickpea Salad
Ingredients:
1
Servings
  • 300
    g
     butternut squash
  • 200
    g
     chickpeas
  • 2
    tbsp
     olive oil
  • 100
    g
     mixed greens
  • 50
    g
     feta cheese
  • 1
    item
     lemon
  • 1
    clove
     garlic
  • 30
    g
     pumpkin seeds
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Roasted Butternut Squash and Chickpea Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash.
  3. Toss the squash cubes with olive oil, salt, and pepper.
  4. Roast in the oven for 25-30 minutes until tender.
  5. Rinse and drain the chickpeas.
  6. In a large bowl, combine roasted squash, chickpeas, mixed greens, and crumbled feta.
  7. Squeeze lemon juice over the salad.
  8. Add minced garlic and pumpkin seeds.
  9. Toss everything together and serve.
Nutrition Per Serving 681 g Per 100g
Energy 816 kcal 120 kcal
Protein 28 g 4.1 g
Fibre 18 g 2.6 g
Salt 2 g 0.3 g
Sugar 10 g 1.5 g
Carbohydrates 92 g 13.5 g
Fat 42 g 6.2 g
  • 300
    g
     butternut squash
  • 200
    g
     chickpeas
  • 2
    tbsp
     olive oil
  • 100
    g
     mixed greens
  • 50
    g
     feta cheese
  • 1
    item
     lemon
  • 1
    clove
     garlic
  • 30
    g
     pumpkin seeds
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash.

Toss the squash cubes with olive oil, salt, and pepper.

Roast in the oven for 25-30 minutes until tender.

Rinse and drain the chickpeas.

In a large bowl, combine roasted squash, chickpeas, mixed greens, and crumbled feta.

Squeeze lemon juice over the salad.

Add minced garlic and pumpkin seeds.

Toss everything together and serve.

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