Chickpea and squash salad

The last time I made a roasted squash, my mother loved it so much, she kept hinting that I should make it again for her.

I came across a similar recipe in Deliciously Ella’s cookbook and I decided why not give it a try.

Of course this time I used store bought, prepacked already cubed butternut. I was just lazy this time around.

My mother loved it, even I enjoyed it considering that I am not a vegan salad eater or anything.

I was silly though, I forgot to reserve the chickpea liquid, I could have made some beautiful meringues, but instead I let it go down the kitchen sink. Silly billy I tell you.

Ingredients for the salad

  • 120g x butternut squash, peeled and cubed.
  • 1 x tsp paprika.
  • 1 x tsp dried mixed herbs.
  • Salt and pepper to season
  • Drizzling of olive oil.
  • 80 g x chicken peas, drained and washed.
  • ½ x tsp chilli powder.
  • Rocket to serve

Ingredients for the salad dressing:

  • 1 x tbsp. olive oil.
  • ½ x tbsp. apple cider vinegar.
  • ½ x tsp turmeric powder.
  • 1 x tsp honey

Method for the chickpeas:

  • In a bowl, toss together the butternut, paprika, dried herbs and oil.
  • Place on a greased baking tray.
  • Pop into a preheated oven and bake at 180 degrees for 30 minutes or until the squash in tender.
  • In a separate bowl, toss together the chick peas and masala.
  • Place on a baking tray and pop into a preheated oven and bake at 180 degrees till the chick peas and nice and firm and a bit crunchy.
  • To make the salad dressing, whisk all the ingredients together in a bowl till well combined.

Tell me what you think of this recipe