Roast Butternut Squash & Chickpea Salad

Roast Butternut Squash & Chickpea Salad

A delicious, wholesome salad with crunch, spices, and sweetness; sometimes, you need that salad to balance your diet. This one is perfect for the job, with a delicious Coconut mint sauce dressing created by Original Flava.

  • time icon
    Prep Time

    20 mins

  • Cook Time icon
    Cook Time

    35 mins

  • Serving icon

    4 People

Created by Joanne Crossley


  • 300g butternut squash, peeled, deseeded and cut into chunks and/or crescents
  • 1 x 400g can chickpeas, drained and rinsed
  • 2 tbsp paprika
  • 2 tbsp golden syrup
  • Olive oil, for drizzling
  • 1 red bell pepper, deseeded and cut into chunks
  • 1 x 198g can sweetcorn, drained and rinsed
  • 1 romaine lettuce, leaves separated and chopped
  • Salt and freshly ground black pepper
  • 250g coconut yoghurt
  • 2 tbsp golden syrup
  • 15g fresh mint leaves, finely chopped

How to Make it


Preheat the oven to 180oC Fan/200oC/Gas 6. Put the squash in a big mixing bowl with the chickpeas and season with the paprika and salt and black pepper to taste. Add the syrup and a drizzle of olive oil, then mix to coat.

Step 2. 

Spread the squash out in a single layer on a large roasting tray. Spread the chickpeas out on a separate tray. Roast the squash for 30–35 minutes until cooked and caramelised, turning the pieces halfway through, and the chickpeas for 20 minutes. Remove and leave to cool.

Step 3. 

Meanwhile, for the chopped salad, put the bell pepper and sweetcorn in a mixing bowl with the lettuce—season with a little salt and pepper and drizzle with olive oil. Toss and mix together, cover and leave in the fridge until ready to serve.

Step 4. 

Make the dressing by mixing the yoghurt, syrup and mint together in a small bowl.

Step 5.

In a large serving dish, combine the chopped salad with the cooled roasted squash and chickpeas. Spoon over the dressing and serve.

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