Butternut and Chickpea Salad

Butternut and Chickpea Salad

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READY IN 35 min
PREP TIME 10 min
COOK TIME 25 min
A great recipe if you already have leftover roasted butternut. Also easy to make for a large group. Enjoy!


  • 120 g raw butternut, peeled and cubed
  • 3 tsp olive oil
  • 1/8 tsp ground coriander
  • 1/8 tsp ground cumin
  • salt to taste
  • pepper to taste
  • 1 medium cooked beetroot, cubed
  • 75 g canned chickpeas, drained and rinsed
  • 1/4 red onion, thinly sliced
  • handful of cherry tomatoes, halved
  • handful of rocket
  • 1/2 lemon, juiced and tested
  • 40 g feta


  • 1Preheat the oven to 200’C / 400'F and line a baking tray with baking paper.
  • 2Place the butternut, one teaspoon of oil, the coriander, cumin, salt and pepper in a bowl and toss to combine. Transfer to the baking tray.
  • 3Cook the butternut for 25-30 minutes or until tender and slightly browned. Set aside to cool.
  • 4Combine the chickpeas, tomatoes, onion, rocket leaves, butternut and beetroot in a medium bowl.
  • 5Whisk the remaining 2 teaspoons of oil, lemon zest and juice together in a small bowl, drizzle over the salad and toss gently to combine.
  • 6Crumble over the feta and enjoy!