Kabocha Squash and Chickpea Salad recipe - ingredients, nutrition and when to eat it
This salad combines the sweet, creamy flavor of kabocha squash with the nutty texture of chickpeas and nuts.
This salad combines the sweet, creamy flavor of kabocha squash with the nutty texture of chickpeas and nuts. It is light enough for an autumn lunch or easy to serve as a simple dinner on a busy day.
Salads & light · 25 minutes to cook
Tips: Let the kabocha cool for about 3 minutes before mixing it with the greens, as the baby leaves can wilt easily when it is too hot.
Tips: Dry the chickpeas thoroughly so the dressing does not become watery.
Tips: Add the almonds just before serving to preserve their crisp texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Kabocha squash — 150 g
- Cooked chickpeas — 80 g
- Baby greens — 40 g
- Almonds — 10 g
- Olive oil — 2 tsp
- Balsamic vinegar — 2 tsp
- Honey — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch