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Roast Butternut Squash and Chickpea Salad

This scrumptious salad is a unique blend of healthy ingredients and hearty flavors, you don't want to miss out.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Salad, Side Dish
Cuisine: Universal
Keyword: Budget-Friendly, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 201kcal
Author: SkinnyMs.



  • 1 to 1 1/2 pounds butternut squash peeled and chopped into bite-sized cubes
  • 1 3/4 cups garbanzo beans cooked or 15 ounces can garbanzo beans, drained and rinsed
  • 2 cups spinach leaves or bok choy leaves
  • 1/2 cup butternut squash seeds cleaned of pulp, rinsed and dried
  • 1 tablespoon olive oil or coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon virgin coconut oil


  • Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Toss squash with olive oil, salt, and pepper. On one corner of the sheet pan, add seeds with olive oil, salt, and pepper. Seeds will be roasted after 5 to 10 minutes and can be removed from pan. Roast squash for 20 to 25 minutes, until squash pieces are fork-tender.
  • Meanwhile, whisk together the dressing ingredients.
  • Gently toss squash with garbanzo beans, greens, and dressing. Place on a platter or in a salad bowl. Top with toasted squash seeds and serve.


Calories: 201kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Sodium: 714mg | Fiber: 6g | Sugar: 5g |
SmartPoints (Freestyle): 7