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Roasted Squash and Marinated Chickpea Salad

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Roasted Squash and Marinated Chickpea Salad

Roasted Squash and Marinated Chickpea Salad

Jessica Braider
This salad is everything I want in a cold weather salad—full of flavor, hearty, and packed with nutrients to keep us healthy. It may take a little longer to make than a normal salad, but almost everything can be prepared ahead of time, which can allow your weeknight to still run smoothly.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings


  • 1 butternut squash peeled, seeded, and cut into 1-inch(about 2 lbs.)
  • 1 tsp. dried thyme
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper
  • 6 Tbsp. extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic minced, about 1 tsp.
  • 1 1/2 - 2 tsp. ground turmeric
  • 1 tsp. fresh ginger peeled and grated
  • 15 oz. canned chickpeas (garbanzo beans) (or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can) drained and rinsed
  • 1 cup fresh mint, parsley, or basil, or use a combination roughly chopped or torn
  • 2 cups arugula or mizuna


  • Preheat the oven to 425 degrees.
  • On a large baking sheet, toss the squash, thyme, ¼ tsp. salt, and 1/8 tsp. black pepper with 2 Tbsp. of oil. Spread in an even layer and roast until the squash is tender and starting to turn golden-brown, 25 - 30 minutes.
  • Meanwhile, in a medium bowl, toss ¼ cup oil, ¼ tsp. salt, 1/8 tsp. black pepper, vinegar, garlic, turmeric, chickpeas, and herbs and allow to marinate while the squash roasts.
  • Place the salad greens on a large plate, platter, or shallow bowl.
  • Top with the roasted squash and marinated chickpeas, and toss well to combine.


Do Ahead or Delegate: Chop the squash, roast the squash, marinate the chickpeas.
Scramble Flavor Booster: Top with crushed red pepper flakes or feta cheese.
Tip: Do you find peeling and chopping butternut squash to be a challenge? Pierce the squash a few times with a fork and then microwave it for 2 minutes. This will your job easier.
Nutritional Information Per Serving (% based upon daily values): Calories 432, Total Fat: 23g, 36%; Saturated Fat: 3g, 16%; Cholesterol: 0mg, 0%; Sodium: 481mg, 20%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 12g, 47%; Sugar: 9g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Lunch, Make-Ahead, No Added Sugar, Nut-Free, Salads, Vegan, Vegetarian, Winter
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