Roasted Squash and Chickpea Salad

Roasted Squash and Chickpea Salad image Author: Canadian Living Credits: Roasted Squash and Chickpea Salad image

Sweet, tender butternut squash mixes with peppery watercress and hearty chickpeas for a filling dinner for two or an appetizer for four. Serve with pita or flatbread.

  • Portion size 4 servings

Ingredients

  • 4 cups cubed (1/2 inch/1 cm) seeded peeled butternut squash (about half squash)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon each salt and pepper
  • 3 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1 can (540 mL) chickpea drained and rinsed
  • 1/4 cup finely chopped red onion
  • 2 cups coarsely torn watercress leaves

Method

On rimmed baking sheet, toss together butternut squash, 1 tbsp of the oil, cumin, coriander and pinch each of the salt and pepper. Roast in 425 F (220 C) oven until golden, about 15 minutes. Let cool slightly, about 5 minutes. (Make-ahead: Let cool completely before continuing.)

Meanwhile, in bowl, whisk together lime juice, mustard and remaining oil, salt and pepper. Stir in chickpeas and red onion. Pour into two 2-cup airtight containers. Layer with watercress; top with squash.

Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes.

Toss before serving.

Nutritional facts per each of 4 servings: about

  • Fibre 8 g
  • Sodium 453 mg
  • Sugars 8 g
  • Protein 7 g
  • Calories 289.0
  • Total fat 12 g
  • Potassium 685 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 43 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 179.0
  • Vitamin C 59.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Squash and Chickpea Salad