Small Butternut Chickpea Recipe
Butternut squash, chickpeas, pomegranate kernels, red onion, cilantro. (Servings 8-12)
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Ingredients
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Vegetables
Legumes
Fruits
Seasoning
Method
Preparation
- 1
- 2
Rinse the Chickpeas
Drain and rinse the canned chickpeas under cold water in a colander. Set aside to drain.
Cooking
- 3
Roast the Butternut Squash
Preheat your oven to 425°F (220°C). Spread the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, black pepper, cumin, and paprika. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, tossing halfway through.
- 4
Combine the Ingredients
In a large mixing bowl, combine the roasted butternut squash, rinsed chickpeas, chopped red onion, and pomegranate kernels. Drizzle with the remaining tablespoon of olive oil and add more salt and pepper to taste. Toss gently to combine.
Serving
- 5
Garnish and Serve
Chop the cilantro and sprinkle it over the salad. Serve immediately as a warm dish or chill in the refrigerator for 30 minutes for a refreshing cold salad.