Description
A warm and hearty salad featuring chickpeas, honeynut squash, and dino kale, drizzled with a creamy tahini dressing.
Ingredients
Scale
- 1 can chickpeas (13.4 oz), drained and rinsed
- 1 medium honeynut squash (200 g), cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp onion granules
- 1/2 tsp garlic granules
- 1/2 tsp cayenne pepper
- 1/2 tsp ceylon cinnamon
- Olive oil for drizzling
- 1/2 cup quinoa (100 g), dry
- 5–6 stalks dino kale (70 g), stemmed and chopped
- 1/4 cup toasted pumpkin seeds (40 g)
- 1/4 cup golden raisins or chopped dates (optional)
- 1/4 cup tahini (64 g)
- 1/4 cup lemon juice (40 g)
- 3 tbsp unsweetened apple cider
- 1 tbsp maple syrup
- 1/4 tsp garlic granules
- 1/4 tsp cayenne pepper
- 1/4 tsp ceylon cinnamon
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 450ยฐF (232ยฐC) and line a sheet pan with parchment paper.
- Toss the chickpeas and cubed honeynut squash on the sheet pan, add spices and olive oil, then roast for 25-30 minutes until crispy and golden.
- While roasting, cook the quinoa by combining it with water in a pot, bringing it to a boil, then reducing heat to simmer until the water is absorbed. Let it sit covered for 5 minutes.
- Massage the chopped kale with olive oil and salt.
- Whisk together all dressing ingredients in a separate bowl until smooth.
- Combine roasted chickpeas and squash with quinoa and kale, drizzle with half of the dressing, and toss gently to mix.
Notes
For added texture and flavor, consider customizing with grilled chicken, feta cheese, or other seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg