Warm Butternut Squash and Chickpea Salad

Warm Butternut Squash and Chickpea Salad | www.floatingkitchen.net
  • Warm Butternut Squash and Chickpea Salad
Posted on March 6, 2014

The past few days have been blissfully un-eventful. I worked, hit the gym, caught up on my favorite television shows and visited with some friends. Kind of boring. But perfectly relaxing.

And you thought my life was just one big, continuous VIP party with bottomless champagne, chocolate and bacon.

OK, you probably didn’t really think that. But a girl can dream, right?

My somewhat boring week means that I don’t have any titillating stories for you today. Instead, I’m just bringing this salad. Someone else will have to handle the dinner conversation this time.

I know it doesn’t look like much, but this Warm Butternut Squash and Chickpea Salad is beyond amazing and I can’t stop eating it. It’s ultra satisfying and comforting. And it’s incredibly creamy, without a stitch of dairy (hooray for tahini paste!). This salad is going to be the thing that gets me through these last couple weeks of cold weather.

If you have leftovers, I highly advise heating them up in the microwave before eating them. This salad is so much better when it’s enjoyed slightly warm.



Recipe slighted adapted from Casa Moro via Food52

Warm Butternut Squash and Chickpea Salad

Serves 4-6

Warm Butternut Squash and Chickpea Salad


  • For the Salad
  • 4 cups peeled butternut squash, cut into 1-inch cubes
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. ground allspice
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, roughly chopped

  • For the Tahini Dressing
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons tahini paste
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. sugar
  • 1/4 tsp. salt


  1. Pre-heat your oven to 425 degrees. In a large bowl toss together the butternut squash, minced garlic, olive oil, allspice, salt and pepper. Transfer to a rimmed baking sheet and roast in your pre-heated oven for 20-25 minutes, or until the squash is soft. Remove from the oven. Cover to keep warm and set aside.
  2. While the squash is roasting, make the tahini dressing. Combine all the ingredients in a small bowl, stirring until smooth. Add 1-2 tablespoons of water to thin the dressing to your desired consistency. Set aside.
  3. Assemble the salad. Place the warm roasted squash, chickpeas, red onion and cilantro in a large bowl. Add the tahini dressing, tossing gently to coat. Serve immediately.
  4. Leftovers can be stored in an airtight container in your refrigerator for up to 2 days. Re-warm any leftovers slightly before serving (about 60 seconds in the microwave should do the trick!).


  • Now this is the kind of winter salad I can get on board with. I’ve been having tahini sauce on almost everything lately so this looks like a good excuse to continue the trend 🙂

    Natalie Tamara @


    • Yeah! Thanks, Natalie. I just love tahini. It’s so creamy and delicious without all the cream!

  • I love these kinds of salads, especially when it’s freezing out! And anything with chickpeas is a winner.


    • Thanks, luv! It’s my go-to salad in the winter!

  • Absolutely delicious thanks! Even my almost 2 year old was loving it! I roasted the onions with the squash because I don’t like raw onions and it was really good. It was a great addition to Christmas dinner 😊


    • That’s so great to hear, Lindsey! Thanks for sharing!

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