Warm Salad of Chickpeas & Butternut

Warm Salad of Chickpeas & Butternut

This is a brilliant light dinner for Autumn when the days are getting cooler and shorter.

enough for: 2
takes: 10 mins + 45 minutes roasting
4-6 wedges roast butternut squash (recipe below or here)
1 can chickpeas, drained
1 bag baby spinach
small handful almonds
4-6 tablespoons natural yoghurt

1. If the squash is cold, warm in the oven (200C/400F for 10 mins) or heat with a little oil in a frying pan.

2. Add chickpeas and allow to warm for a few minutes.

3. Divide baby spinach on two plates. Top with warm chickpeas and squash.

4. Season yoghurt generously with salt and pepper and drizzle over the salad. Top with almonds and serve.

Variations

to roast butternut – chop half a butternut into 6-8 wedges. Place wedges on a baking tray. Drizzle generously with oil. Bake for 30 – 45 minutes or until wedges are deeply browned on the edges and tender in the middle.

dairy-free / vegan – make a tahini dressing instead using 2 tablespoons each tahini, lemon juice, water and olive oil.

carnivore – add cooked chicken or prosciutto.

don’t have any roast squash? – replace with other roast veg OR some roast red capsicum (bell peppers). Or finely sliced fresh red capsicum (bell peppers).

nut-free – just skip the almonds or replace with a handful of toasted sourdough breadcrumbs.

short on time – replace butternut with roast veg from the deli.

chickpea alternatives – any cooked or canned legumes are good here. Try cannellini beans or lentils. Puy or French-style lentils are particularly lovely. Or just double the roast squash and forget about the chickpeas.

carb lovers / more substantial – toss in cooked pasta.

paleo (gluten, grain + dairy-free) – replace chickpeas with cooked chicken. Also, replace yoghurt with tahini dressing (see dairy-free).

Waste Avoidance Strategy

butternut pumpkin (squash) – keeps in the fridge for months.

chickpeas / almonds – keep them in the pantry.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.