Roasted Spiced Squash and Chickpea Salad with a Tahini Dressing

By Monday, August 25, 2014

This is a really tasty and fresh vegan salad that feels indulgent, yet all of the ingredients have amazing health benefits! The squash and chickpeas are high in fibre, coriander lowers cholesterol, lime is great for digestion and spinach is high in iron. So not only is this a very rewarding dish to eat, but it also tastes really good. The tahini dressing is the star of the show here, creating a deliciously creamy sauce that coats the squash and chickpeas, bringing together all of the different textures and flavours beautifully.  




You will need:

500g squash
200g tinned chickpeas
4 tbsp tahini
1 lime, juiced
1/2 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 large handful spinach leaves
1 small bunch coriander, finely chopped
1 garlic clove, crushed 
extra virgin olive oil
salt
pepper

Preheat the oven to 200 degrees/ gas 6. Chop the squash into small chunks and place on a baking tray. Cover with the spices, salt, pepper and 2 tablespoons of oil. Mix everything together well and then place in the oven for 20 minutes. Add the chickpeas to the squash, adjust the seasoning and roast for a further 10 minutes. Place onto a serving platter and toss in the spinach. 

To make the dressing, mix the tahini with the lime juice, garlic and 2 tablespoons of water in a small bowl. Drizzle over the salad and then scatter over some coriander. Serve and enjoy! 





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