Roasted Kabocha and Chickpea Salad recipe - ingredients, nutrition and when to eat it
This salad pairs the cozy sweetness of roasted kabocha squash with chickpeas and kale.
This salad pairs the cozy sweetness of roasted kabocha squash with chickpeas and kale. It's a good choice for lunch or a light dinner when you want something fresh and satisfying.
Salads & light · 30 minutes to cook
Nutrition (per 286.7g serving): 308.8 kcal · protein 10.4g · carbohydrate 50.6g · fat 8.8g · sodium 355.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Arrange the kabocha pieces in a single layer so the edges brown nicely.
Tips: If the kale feels tough, add a little dressing first and massage it by hand for about 30 seconds to soften it.
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Ingredients (1 serving)
- Cooked chickpeas — 0.5 cup
- Kabocha squash — 0.3 pc
- Kale — 1 handful
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp