This Roasted Squash Salad with Crispy Chickpeas combines roasted butternut squash & chickpeas with fluffy quinoa and a dreamy, creamy maple tahini dressing. It’s a delicious and fresh salad that can be made ahead of time. (Vegan+Vegetarian)
How to make it
Step 1
Cook the quinoa
- I love making a big batch of quinoa in the Instant Pot or in the rice cooker to have on hand as a side dish or for quinoa salad recipes like this.
- To cook the quinoa on the stove, add it to a medium pot, cover it with water, and add a pinch of salt.
- Cover the pot and heat to a boil, then reduce the heat and cook until the water is absorbed and the quinoa is fluffy, soft, and tender.
- Take the pot off the heat.
Step 2
Roast chickpeas and squash
- Place squash and chickpeas on a baking sheet. Drizzle with olive oil. Season with spices and salt and pepper. Toss to coat.
- Roast for 15 minutes.
Step 3
Add peppers
- Add sliced peppers to the baking sheet and drizzle with additional olive oil and maple syrup.
- Toss to combine.
- Roast for an additional 15-20 minutes, until the squash is tender and the peppers are slightly charred.
Step 4
Make the creamy tahini dressing
- To make the dressing, just whisk together tahini, lemon juice, garlic, and maple syrup. Season with salt and pepper.
- You may need to add in some water to get the consistency you’re looking for. I like my dressing on the thick side, but thin enough to drizzle.
Step 5
Toss and enjoy
- Combine squash-chickpea mixture with cooked quinoa.
- Top with parsley.
- Drizzle with tahini dressing and toss gently to combine.
- Season with additional salt and pepper, to taste.
- Enjoy!
Can you make it ahead of time?
- Yes! You can make this squash salad ahead of time. I like to toss together the squash, chickpeas, peppers, quinoa and parsley, but leave the dressing on the side. When ready to serve, drizzle with the dressing and enjoy!
Erin’s wine pairings
- Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
- Alternatively, a Malbec or Tempranillo will be a bit heavier, but compliment the smoky-spicy flavors in this dish.
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Full Recipe
Chickpea Squash Salad
This Roasted Squash Salad with Crispy Chickpeas combines roasted butternut squash & chickpeas with fluffy quinoa and a dreamy, creamy maple tahini dressing. It’s a delicious and fresh salad that can be made ahead of time.
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Serves 4 people
Equipment
Ingredients
- 1 small butternut squash (peeled seeded and diced (about 4 cups))
- 1 15-ounce can chickpeas (rinsed and drained)
- 3 Tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and pepper (to taste)
- 2 red bell peppers (seeded and sliced)
- 1 Tablespoon pure maple syrup
Tahini Dressing:
- 1/4 cup tahini
- 3 Tablespoons lemon juice
- 2 cloves garlic (grated or minced)
- 1 Tablespoon pure maple syrup
- Salt and pepper (to taste)
- 1-2 tablespoons water (if needed)
For Serving:
- 2 cups cooked quinoa
- 2 Tablespoons chopped fresh parsley (to garnish)
Instructions
- Preheat your oven to 425 degrees.
- Place squash and chickpeas on a baking sheet. Drizzle with 2 TBSP olive oil. Season with spices and salt and pepper. Toss to coat. Roast for 15 minutes.
- Add sliced peppers to the baking sheet and drizzle with remaining 1 TBSP olive oil and 1 TBSP maple syrup. Toss to combine. Roast for an additional 15-20 minutes, until the squash is tender and the peppers are slightly charred.
- Meanwhile, whisk together tahini, lemon juice, garlic, and maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.
- Combine squash-chickpea mixture with cooked quinoa. Top with parsley. Drizzle with tahini dressing and toss gently to combine. Season with additional salt and pepper, to taste. Enjoy!
Nutrition
Calories: 431kcal | Carbohydrates: 58g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 34mg | Potassium: 1097mg | Fiber: 9g | Sugar: 14g | Vitamin A: 22256IU | Vitamin C: 124mg | Calcium: 157mg | Iron: 4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
This post was originally published in 2022. It was updated in 2024 to add additional information. The roasted squash salad with crispy chickpeas recipe remains the same. Enjoy!
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