Savory Chickpea and Butternut Salad
This vibrant salad combines hearty chickpeas with roasted butternut squash, colorful peppers, and a tangy pickled carrot crunch. Drizzled with a zesty dressing and topped with a sprinkle of seeds and cheese, it’s a perfect balance of flavors and textures. Ideal as a main dish or a side, this healthy recipe is sure to satisfy your palate while offering a nutritional boost.
ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups butternut squash, cubed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup pickled carrots, sliced
- 1 cup diced cucumbers
- 1 cup crumbled feta cheese
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ cup roasted peanuts
- 2 cups shredded purple cabbage
- Olive oil, for roasting and dressing
- Salt and pepper, to taste
- 1 tsp paprika (optional)
steps
- 1.
Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, pepper, and paprika. Spread it on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- 2.
In a large mixing bowl, combine the roasted butternut squash, chickpeas, red and green peppers, onion, garlic, pickled carrots, cucumbers, and purple cabbage.
- 3.
Drizzle olive oil over the mixture and season with salt and pepper. Toss gently to combine all the ingredients.
- 4.
Sprinkle the feta cheese, sunflower seeds, pumpkin seeds, and peanuts over the salad.
- 5.
Serve immediately, or chill for 30 minutes for the flavors to meld. Enjoy as a refreshing main dish or a side.
