Name: Roast squash and crunchy chickpea chicken salad
Prep time: 40 minutes
Yield: 4
Ingredients: 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

Roast squash & crunchy chickpea chicken salad

This fresh, tasty salad makes a perfect healthy lunch option. Originally featured in Balance magazine.

Serves

Prep

40 minutes

Each 373g serving contains (excludes serving suggestion)

KCal

362

Carbs

33.2g

Fibre

10.3g

Protein

25.8g

Fat

11.7g

Saturates

2.2g

Sugars

13.5g

Salt

0.5g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 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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Roast squash and crunchy chickpea chicken salad

Ingredients