Butternut squash, chickpeas and feta salad

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If, like me, you like colorful food, this fall, you might want to try this roasted butternut squash salad with chickpeas and feta for a healthy gluten free and vegetarian lunch or dinner.

How to meal prep this butternut squash salad?

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 (click here to know what is a butternut squash and how to roast it) and then store it in the fridge once it is roasted. Then I use the roasted butternut squash for many recipes like this salad or my butternut squash salad with cranberries but also for a delicious butternut breakfast bowl or even a chocolate cake.

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.

Butternut squash, chickpeas and feta salad

5 from 1 vote
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Starter, Main dishesDifficulty: Easy
Servings

1

servings
Prep time

10

minutes

Ingredients

  • 1 cup (150 to 200 g) roasted butternut squash (click here to know what is a butternut squash and how to roast it) cut into pieces (personally I peel the skin but you can eat it if you want).

  • 2 cups (50g) lettuce of your choice (I chose Baby spinach)

  • 2 Tbsp Feta cheese cut into pieces

  • 1/2 cup (80 to 90g) canned chickpeas (Don’t throw away the water, check out my chocolate mousse recipe to use it)

  • 1 Tbsp fresh cilantro leaves or basil leaves

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp balsamic vinegar

Instructions

  • Put all the ingredients in a large bowl and voilà !
    Bon appétit!

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One Comment

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

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