Chickpea, Kabocha Squash, and Spinach Salad recipe - ingredients, nutrition and when to eat it
This salad brings together cooked chickpeas, roasted kabocha squash, and spinach in one bowl.
This salad brings together cooked chickpeas, roasted kabocha squash, and spinach in one bowl. The chickpeas’ nutty flavor pairs with the squash’s mellow sweetness, making it a lovely choice for lunch on a cool day or a light dinner.
Salads & light · 30 minutes to cook
Tips: Cut the kabocha squash into evenly sized pieces so it cooks evenly.
Tips: Drain the spinach well to keep the dressing’s flavor bright.
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Ingredients (1 serving)
- Cooked chickpeas — 0.5 cup
- Kabocha squash — 120 g
- Spinach — 40 g
- Olive oil — 1 tsp
- Lemon juice — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp