A cozy, nourishing salad for fall and winter. This Roasted Butternut Squash & Chickpea Salad mixes sweet roasted squash, protein-rich chickpeas, and a bright dressing for a filling vegetarian or vegan meal. It’s perfect for lunch, dinner, or make-ahead meal prep.
Table of Contents
Why This Salad Works
- Balanced nutrition and fiber
- Big flavor with minimal effort
- Flexible & forgiving
- Great for meals ahead or leftovers
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes or use pre-cut
- 1 15 oz can chickpeas, drained and rinsed or ~1.5 cups cooked chickpeas
- 2–3 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- Optional: a pinch of ground allspice or cinnamon
- Optional add-ins: chopped red onion, fresh greens spinach, arugula, fresh herbs parsley, cilantro, a handful of nuts or seeds, crumbled feta or goat cheese
Dressing
- 2 tbsp tahini
- Juice of 1 lemon about 2 tbsp
- 1–2 tbsp extra-virgin olive oil
- 2–3 tbsp water to thin
- Salt and pepper, to taste
Or swap for a simple olive oil and balsamic or a citrus vinaigrette.
Instructions
- Preheat oven to 425°F – 220°C. Line a baking sheet with parchment or foil.
- Prepare squash: Toss butternut squash cubes with 1–2 tbsp olive oil, salt, pepper and spices if using. Spread in a single layer on the baking sheet.
- Add chickpeas: Toss drained chickpeas with a little olive oil and season lightly spread on the same or separate baking sheet.
- Roast: Bake squash and chickpeas ~25–30 minutes until squash is tender and chickpeas are crisp. Stir halfway through.
- Make dressing: Whisk tahini, lemon juice, olive oil, water, salt, and pepper in a small bowl until smooth.
- Assemble salad: In a large bowl, combine roasted squash, chickpeas, optional onion/greens/herbs. Drizzle dressing and toss.
- Serve: Enjoy warm or at room temperature. Leftovers keep in fridge up to 4 days.
Variations & Tips
- Add greens: baby spinach, arugula, or kale add freshness
- Extra crunch: add toasted nuts walnuts, pecans or seeds pumpkin, sunflower
- Flavor twist: try dried cranberries or pomegranate seeds
- Optional cheese: add crumbled feta or goat cheese
- Meal prep friendly: roast ahead and store separately dress before eating
Final Thought
This salad is simple, satisfying, and built for real life. Whether you’re eating plant-based or just want a colorful dish that actually fills you up, this one delivers. Keep it in your weekly rotation for an easy win.
Roasted Butternut Squash and Chickpea Salad
This cozy, nourishing salad combines roasted squash, crispy chickpeas, and a creamy tahini dressing perfect for fall and winter meals, whether you're plant-based or just hungry for something hearty and healthy.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Toss squash cubes with 1–2 tbsp olive oil, salt, pepper, and optional spices. Spread evenly on baking sheet.
- Toss chickpeas with a bit of olive oil and light seasoning. Spread on same or second sheet.
- Roast for 25–30 minutes, stirring halfway, until squash is tender and chickpeas are crisp.
- In a small bowl, whisk together tahini, lemon juice, olive oil, water, salt, and pepper until smooth.
- In a large bowl, combine roasted squash, chickpeas, and any desired add-ins. Drizzle with dressing and toss gently.
- Serve warm or at room temperature. Store leftovers in the fridge for up to 4 days.
Notes
Meal prep tip: store dressing separately for best texture. Add-ins like red onion, greens, or cheese make this salad endlessly customizable. Great warm or cold!