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    Home » Vegetarian

    Butternut squash and chickpea salad (vegetarian)

    Published: Feb 11, 2020 · Updated: Jun 25, 2021 by gohealthywithbea | This post may contain affiliate links | 2 Comments

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    a graphic with a picture of butternut squash and chickpea salad and a text overlay

    If, like me, you like colorful dishes, this fall, you might want to try this butternut squash and chickpea salad for a healthy gluten free and vegetarian lunch or dinner.

    Butternut squash and chickpea salad

    This roasted butternut squash and chickpea salad is perfect for meatless Monday dinner.

    You can either make this for one serving (as the recipe below) or make this for a crowd. To make it easier for you to prepare for any number of servings, you can use the adjustable servings function on the recipe.

    Ingredients

    • baby spinach or other lettuce of your choice
    • roasted butternut squash (click here to know what is a butternut squash and how to roast it)
    • Feta cheese. It is a Greek brined curd cheese made from sheep's milk. It has a salty and tangy taste that contrasts very well with the sweet taste of butternut squash. This cheese is white and has no skin. So you jsut need to take it out of the brine and cut it into cubes.
    • canned chickpeas. Don't throw away the water contained in the can, check out my delicious Chocolate mousse (gluten free, vegan) recipe to use it.
    • fresh cilantro leaves or basil leaves
    • balsamic vinegar or apple cider vinegar
    • extra virgin olive oil

    How to make this salad

    Click here to know what is a butternut squash and how to roast it.

    1. Once the butternut squash is roasted and cooled down, cut it into bite sized pieces. Personally I peel the skin off the butternut, but you can eat it if you want. Put the butternut pieces in a large bowl.
    2. Drain the feta cheese, cut it into cubes and add it to the bowl.
    3. Then drain the chickpeas and add them to the bowl. Add the baby spinach and chopped cilantro leaves.
    4. Prepare the dressing by mixing the vinegar and olive oil. And pour it over the salad. Stir until the mixture is evenly coated in dressing. And voilà!

    How to meal prep this

    I don't know if I can actually call this meal prepping as I am not familiar with it. But anyway, this is how I organize myself to do this, in order to make it quicker.

    When I have a butternut squash, I simply roast it and then store it in the fridge once it is roasted and cooled down. Then I use the roasted butternut squash for many recipes (see below for more butternut squash recipe ideas).

    Other butternut squash recipes

    Once I have roasted a buttenut suqash, I use it to make the following recipes:

    • Butternut squash salad (whole30, paleo, vegan)
    • Butternut Squash Breakfast Bowl (AIP, paleo, vegan)
    • Fudgy chocolate cake (gluten free, nut free, vegan)
    • Pumpkin muffins (Coconut free, AIP, paleo, vegan)
    Butternut squash and chickpea salad

    Butternut squash and chickpea salad (vegetarian)

    gohealthywithbea
    This vegetarian salad will be perfect for meatless Monday.
    5 from 2 votes
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    Prep Time 10 mins
    Total Time 10 mins
    Course Main Course, Salad
    Cuisine International
    Servings 1 serving
    Calories 506 kcal

    Ingredients
     
     

    • 150 g butternut squash roasted
    • 50 g baby spinach or other lettuce of your choice
    • 2 tablespoon Feta cheese
    • 80 g canned chickpeas
    • 1 tablespoon fresh cilantro leaves or basil leaves (chopped)
    • 2 tablespoon extra virgin olive oil
    • 1 tablespoon balsamic vinegar or apple cider vinegar

    Instructions
     

    • Cut the roasted butternut squash into bite sized pieces. Put them in a large bowl.
    • Drain the feta cheese, cut it into cubes and add it to the bowl.
    • Then drain the chickpeas and add them to the bowl. Add the baby spinach and chopped cilantro leaves.
    • Prepare the dressing by mixing the vinegar and olive oil. And pour it over the salad. Stir until the mixture is evenly coated in dressing. And voilà!
      Bon appétit!

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 506kcalCarbohydrates: 34gProtein: 12gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 31mgSodium: 657mgPotassium: 964mgFiber: 8gSugar: 7gVitamin A: 20818IUVitamin C: 46mgCalcium: 324mgIron: 4mg
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    Reader Interactions

    Comments

    1. FOODHEAL

      September 23, 2020 at 8:49 pm

      Once again a perfect recipe. Butternut and chickpeas goes so well...

      Reply
      • gohealthywithbea

        September 27, 2020 at 5:11 pm

        Thank you! Yes chickpeas and butternut go very well together.

        Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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