Roasted butternut squash & chickpea salad

Every time I go to Paris, my childhood friend Frederic makes this delicious salad for me.  Simple with few ingredients, this is nourishing and tasty dish that works for every seasons.  The combination of the butternut squash fondant and chickpeas is a delight. 





Roasted butternut squash & chickpea salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
  1. 1 can of organic chick peas
  2. 1 butternut squash
  3. 1 tbs of olive oil
  4. Parsley
  5. Salt and pepper to taste
Tahini miso dressing
  1. 1/2 cup of tahini
  2. 1 ts of brown miso paste
  3. 1/3 cup of water (feel free to add more if needed)
  4. 1/4 cup of lemon juice
  5. 2 minced garlic cloves
  6. 1/2 ts of sea salt
  7. 1tbs Maple syrup
  1. Preheat the oven to 240 degrees
  2. Cut the butternut squash in small cubes
  3. Mix 1 tbs spoon of olive oil with the butternut squash stir and place in the oven.
  4. Cook for 20 to 25 minutes. When it is done let it cool down.
  5. In the meantime, prepare the chick peas, remove the skin, chop the parsley, set aside.
  6. To prepare the dressing simply add all the ingredients in a small blender.
  7. Mix the roasted butternut squash, parsley, chick peas and tahini sauce in a salad bowl and enjoy