Tested till perfect Roasted Squash and Chickpea Salad
Roasted Squash and Chickpea Salad
Photography by Jeff Coulson/TC Media

Roasted Squash and Chickpea Salad

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.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 2 to 4 servings

Ingredients

  • 4 cups 4cupscubed (1/2 inch/1 cm) seeded peeled butternut squash, (about half squash)
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1/4 tsp 1/4tspground cumin
  • 1/4 tsp 1/4tspground coriander
  • 1/4 tsp 1/4tspeach salt and pepper
  • 3 tbsp 3tbsplime juice
  • 1 tsp 1tspDijon mustard
  • 1 can 1can(540 mL) chickpeachickpeas, drained and rinsed
  • 1/4 cup 1/4cupfinely chopped red onionred onions
  • 2 cups 2cupscoarsely torn watercress leaves
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Preparation

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 Information per each of 4 servings: about

cal 289 pro 7g total fat 12g sat. fat 2g
carb 43g dietary fibre 8g sugar 8g chol 0mg
sodium 453mg potassium 685mg

%RDI:

calcium 11 iron 18 vit A 179 vit C 59
folate 44
This recipe is featured on Week 5 menu for 31 Quick and Easy Budget Meals and 22 delicious lunch ideas: Week two
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