Roasted Chickpea and Butternut Squash Salad with Tahini Dressing
A hearty vegetarian salad combining sweet roasted butternut squash and crunchy spiced chickpeas, dressed with a creamy tahini-lemon sauce. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs butternut squash, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 2 lbs), peeled and cut into 1-inch cubes butternut squash
- 1 can (15 oz), drained and rinsed canned chickpeas
- 4 tbsp, divided olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 4 cups mixed salad greens
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 small, minced garlic clove
- 1 tsp maple syrup
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups cubed butternut squash and 1 can drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet in a single layer.
- Step 2: Roast for 25-30 minutes, stirring halfway through, until chickpeas are crispy and squash is tender and caramelized.
- Step 3: Meanwhile, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1 minced garlic clove, 1 tsp maple syrup, and a pinch of salt and pepper until smooth and pourable.
- Step 4: In a large bowl, toss 4 cups mixed salad greens with the roasted squash and chickpeas. Drizzle the tahini dressing over the salad and toss gently to coat.
- Step 5: Serve warm or at room temperature, seasoning with additional salt and pepper if needed.
Frequently asked questions
How long does Roasted Chickpea and Butternut Squash Salad with Tahini Dressing take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Chickpea and Butternut Squash Salad with Tahini Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Roasted Chickpea and Butternut Squash Salad with Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Chickpea and Butternut Squash Salad with Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Chickpea and Butternut Squash Salad with Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
