Smoky butternut salad with chickpeas and tahini dressing

Name: Smoky butternut salad with chickpeas and tahini dressing
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Middle Eastern
Ingredients: 1 small, peeled and cubed butternut squash; 1 can, drained canned chickpeas; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tbsp olive oil; 4 cups mixed lettuce; 2 tbsp tahini; 2 tbsp lemon juice; 2 tbsp water; to taste salt; to taste black pepper

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Roasted butternut with smoky spices, chickpeas and tahini dressing makes a hearty vegan salad.

What makes this butternut salad smoky?

Smoky spices give roasted butternut more depth and make the salad more savoury. Chickpeas add substance and tahini dressing makes it creamy without dairy. That keeps the dish fully plant-based.

Serves: 4 people

Preparation time: 25 min

Ingredients

butternut squash – 1 small, peeled and cubed
canned chickpeas – 1 can, drained
smoked paprika – 1 tsp
ground cumin – 1 tsp
olive oil – 2 tbsp
mixed lettuce – 4 cups
tahini – 2 tbsp
lemon juice – 2 tbsp
water – 2 tbsp
salt – to taste
black pepper – to taste

Method

STEP 1
Toss the butternut and chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt and black pepper.
STEP 2
Roast at 400°F for 25 minutes until the butternut is tender and the chickpeas are golden.
STEP 3
Whisk the tahini with the lemon juice, water and remaining olive oil into a creamy dressing.
STEP 4
Arrange the lettuce on a platter, top with the roasted butternut and chickpeas and drizzle over the dressing.