Roast squash and crunchy chickpea chicken salad
prep: 40 minutes
serving: 4
Nutrition Facts
each serving
KCal
362
Carbs
33.2g
fiber
10.3g
Protein
25.8g
Fat
11.7g
Saturates
2.2g
Sugars
13.5g
Salt
0.5g
Fruit/Veg Portion
1
Ingredients
all 14 types- 1 butternut squash
- 16 pumps 1 cal spray sunflower oil
- 400g can of chickpeas, rinsed
- 2tsp ground cumin
- 20g pumpkin seeds
- 75g bag of washed rocket
- small handful of fresh coriander
- 200g roast chicken breast, shredded
- 1/2 small red onion, cut into wedges
- 100ml low-fat plain yogurt
- 1tbsp tahini
- 1tbsp lemon juice
- 1 small garlic clove, crushed
- 1tbsp chopped fresh mint
Directions
4 steps in totalStep 1
Preheat oven to 190°C/375°F/gas mark 5. Cut the squash into 8 wedges, discarding the seeds.
Step 2
Place in a roasting tin, spray with oil, sprinkle the cumin and roast for 10 mins. Add chickpeas and onions and roast for 20 mins, tossing occasionally. Add seeds and cook for 5 mins, then leave to cool.
Step 3
Arrange the rocket, coriander, chicken, onion, squash and chickpeas on a plate.
Step 4
Blitz remaining ingredients together, except the mint. Stir in the mint, drizzle the dressing and serve.
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