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Spicy Chickpea & Squash Salad
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Course
Salad
Ingredients
Salad:
1
bunch
kale
ribs removed and chopped
1
tsp
salt
1
can
chickpeas
rinsed and drained
1
medium
butternut squash
cut into cubes
1/3
cup
pumpkin seeds
1
tbsp
olive oil
1
tsp
ground cumin
1
tsp
chili powder
1/2
tsp
cayenne pepper
Dressing:
1/3
cup
tahini
1/3
cup
water
1/2
lemon
juiced
1
garlic clove
2
tbsp
maple syrup
1
tsp
sea salt
Instructions
Chickpeas & Squash:
Preheat the oven to 420F
In a medium bowl, add chickpeas, squash, olive oil, cumin, chili powder, cayenne pepper, and salt. Toss well until coated evenly
Spread chickpeas and squash out on a parchment paper-lined baking sheet
Roast for 20 mins, then mix around on baking sheet and roast for additional 15-20 minutes, or until browned
Set aside and cool for 5-10 minutes
Kale:
While the chickpeas and squash are baking place the chopped kale in a mixing bowl
Drizzle the olive oil and pinch of sea salt over the kale and massage
Let sit until chickpeas and squash are done baking
Dressing:
Add all ingredients into a blender and blend until creamy
PLATING
Place kale on a large plate or into a salad bowl, top with cooled chickpeas, squash, pumpkin seeds, and finish with the dressing. ENJOY!