Roasted Squash Salad with Marinated Chickpeas

Roasted Squash Salad with Marinated Chickpeas

Roasted Squash Salad with Marinated Chickpeas Recipes

This Roasted Squash Salad with Marinated Chickpeas essential omega-3 fatty acids from the hemp seeds and walnuts, antioxidants from the kale and cranberries and plenty of other nutrition from each ingredient in it. It’s vegan, gluten-free, nutritious, satisfying and with all the different flavours and textures, it tastes incredible.

Cuisine :
Recipe Yields : 4 salads
Prep time : 10 minutes
Cook time : 30 minutes
Keywords : fall, healthy, warm,

Ingredients

  • 1 19 oz can of chickpeas, drained and rinsed
  • 2 tbsp olive oi
  • 3 tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • optional: 1/4 tsp chili flakes
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 tablespoon dijon mustard
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • cubed and roasted squash of choice (see notes), about 1 cup per person
  • kale, a few big handfuls per person, de-stemmed and finely chopped
  • dried cranberries, a few tbsp per person
  • hemp seeds, a few tbsp per person
  • walnuts, a few tbsp per person

Instructions

  1. Place all the ingredients in a container or bowl and mix them up. Place in the fridge, covered for at least a few hours up to overnight. The longer, the better!
  2. Whisk all ingredients together in a small bowl or container.
  3. Place the finely chopped kale in a bowl and massage with a tiny drizzle of olive oil and if desired, some fresh lemon juice. Let that sit for 5 minutes.
  4. Add the roasted squash, hemp seeds, cranberries, walnuts and chickpeas.
  5. Top with a generous drizzle of vinaigrette and enjoy

Rated : 5 from 6 votes
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