Roasted Kabocha and Chickpea Salad recipe - ingredients, nutrition and when to eat it
Roasted kabocha squash and chickpeas are served over baby greens. Sweet squash and fluffy chickpeas pair well with a bright balsamic dressing.
Roasted kabocha squash and chickpeas are served over baby greens. Sweet squash and fluffy chickpeas pair well with a bright balsamic dressing. It makes a nice light lunch or dinner side.
Salads & light · 30 minutes to cook
Tips: Cut the kabocha into evenly sized pieces so they cook at the same rate.
Tips: Let the roasted squash cool briefly before adding it to the greens so the leaves stay fresh.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Cooked chickpeas — 0.5 cup
- Baby greens — 1 handful
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp