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Butternut squash and chickpea salad

Butternut squash and chickpea salad

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


  • 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


  • 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!


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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