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Vegan Roasted Squash Kale Salad with Marinated Chickpeas

Roasted Squash Salad with Marinated Chickpeas

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 salads 1x
  • Category: Salad, Entree
  • Cuisine: Vegan, Gluten-Free

This Roasted Squash Salad with Marinated Chickpeas essential omega-3 fatty acids from the hemp seeds and walnuts, antioxidants from the kale and cranberries and plenty of other nutrition from each ingredient in it. It’s vegan, gluten-free, nutritious, satisfying and with all the different flavours and textures, it tastes incredible.


Ingredients

For the Marinated Chickpeas

  • 1 19 oz can of chickpeas, drained and rinsed
  • 2 tbsp olive oi
  • 3 tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • optional: 1/4 tsp chili flakes

For the Balsamic Vinaigrette

For the Salad

  • cubed and roasted squash of choice (see notes), about 1 cup per person
  • kale, a few big handfuls per person, de-stemmed and finely chopped
  • dried cranberries, a few tbsp per person
  • hemp seeds, a few tbsp per person
  • walnuts, a few tbsp per person

Instructions

To Make the Marinated Chickpeas

  1. Place all the ingredients in a container or bowl and mix them up. Place in the fridge, covered for at least a few hours up to overnight. The longer, the better!

To Make the Balsamic Vinaigrette

  1. Whisk all ingredients together in a small bowl or container.

To Assemble the Salad

  1. Place the finely chopped kale in a bowl and massage with a tiny drizzle of olive oil and if desired, some fresh lemon juice. Let that sit for 5 minutes.
  2. Add the roasted squash, hemp seeds, cranberries, walnuts and chickpeas.
  3. Top with a generous drizzle of vinaigrette and enjoy

Notes

  • If you don’t feel like making balsamic vinaigrette, I’ve made this salad drizzled with just balsamic vinegar and some of the extra marinate from the chickpeas and it was still delicious.
  • I used kabocha squash in this recipe, which I roasted in slices then chopped the peel off once it was cooked. I would recommend using butternut, kabocha, acorn or delicata squash.
  • The chickpea and dressing recipes make enough for about 4 salads, adjust the amount of veggies and salad ingredients as needed.

Keywords: fall, healthy, warm