Butternut squash and chickpea salad with feta
This vegetarian salad will be perfect for meatless Monday.
Servings: 1 serving
Calories: 506kcal
Equipment
Ingredients
- 150 grams roasted butternut squash
- 50 grams baby spinach or other lettuce of your choice
- 2 Tablespoons Feta cheese
- 80 grams canned chickpeas
- 1 Tablespoon fresh cilantro leaves or basil leaves (chopped)
- 2 Tablespoons 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 or basil leaves.
- Prepare the dressing by mixing the vinegar and olive oil in a small bowl. And pour it over the salad. Stir until your salad 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
Calories: 506kcal | Carbohydrates: 34g | Protein: 12g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 31mg | Sodium: 657mg | Potassium: 964mg | Fiber: 8g | Sugar: 7g | Vitamin A: 20818IU | Vitamin C: 46mg | Calcium: 324mg | Iron: 4mg