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Butternut Squash, Red Onion and Chickpea Salad

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.46

$2.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian side dish
spoonacular Score:92%

Spoonacular Score: 92%

 

You can never have too many side dish recipes, so give Butternut Squash, Red Onion and Chickpea Salad a try. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.46 per serving. One serving contains 514 calories, 19g of protein, and 22g of fat. This recipe from Foodista has 1 fans. If you have paprika powder, olive oil, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. Similar recipes include Butternut Squash, Red Onion and Chickpea Salad, Farro Stuffing with Butternut Squash, Red Onion, and Almonds, and Farro Stuffing with Butternut Squash, Red Onion, and Almonds.

Ingredients

Servings:
2 tsps
2 tsps allspice powder
allspice powder
1 medium
1 medium butternut squash
butternut squash
2 cans
2 cans canned chickpeas
canned chickpeas
0.25 tsps
0.25 tsps cayenne pepper
cayenne pepper
some
some optional - some feta cheese
optional - some feta cheese
1 large handful
1 large handful fresh flat leaved parsley
fresh flat leaved parsley
1 clove
1 clove raw garlic
raw garlic
1 Tbsp
1 Tbsp honey
honey
1
1  lemon (juice)
lemon (juice)
1 handful
1 handful fresh mint leaves
fresh mint leaves
1 handful
1 handful fresh mint leaves
fresh mint leaves
1 Tbsp
1 Tbsp olive oil
olive oil
2 Tbsps
2 Tbsps olive oil
olive oil
2 tsps
2 tsps paprika powder
paprika powder
2 tsps
2 tsps paprika powder
paprika powder
some
some black grind of pepper
black grind of pepper
2 small
2 small red onions
red onions
2 small
2 small red peppers
red peppers
1 pinch
1 pinch salt
salt
some
some salt
salt
3
3  spring onions
spring onions
2 tsps allspice powder
2 tsps
allspice powder
1 medium butternut squash
1 medium
butternut squash
2 cans canned chickpeas
2 cans
canned chickpeas
0.25 tsps cayenne pepper
0.25 tsps
cayenne pepper
some optional - some feta cheese
some
optional - some feta cheese
1 large handful fresh flat leaved parsley
1 large handful
fresh flat leaved parsley
1 clove raw garlic
1 clove
raw garlic
1 Tbsp honey
1 Tbsp
honey
1  lemon (juice)
1
lemon (juice)
1 handful fresh mint leaves
1 handful
fresh mint leaves
1 handful fresh mint leaves
1 handful
fresh mint leaves
1 Tbsp olive oil
1 Tbsp
olive oil
2 Tbsps olive oil
2 Tbsps
olive oil
2 tsps paprika powder
2 tsps
paprika powder
2 tsps paprika powder
2 tsps
paprika powder
some black grind of pepper
some
black grind of pepper
2 small red onions
2 small
red onions
2 small red peppers
2 small
red peppers
1 pinch salt
1 pinch
salt
some salt
some
salt
3  spring onions
3
spring onions

Equipment

bowl
bowl
oven
oven
bowl
bowl
oven
oven


Instructions

  1. Pre-heat your oven to 200C/400F.
  2. Place the vegetables for roasting, the oil and the black pepper (not salt as this can make your veggies watery instead of giving them a crispy, caramalised finish) into a roasting tin, mix through with your hands to coat everything in the oil. Place in the oven until they are cooked through, softened, but not mushy, and have taken on some colour. This can take anywhere between 20 and 30 minutes depending on the size you have cut your veggies and also each oven is slightly different, making cooking times variable.
  3. While the vegetables are roasting, mix up the ingredients for the salad dressing and set aside. This will be a thick dressing, but it coats everything nicely!
  4. Also whilst you wait on the vegetables, mix up the salad ingredients in your serving bowl.
  5. When the vegetables have been roasted, remove from the oven, add a little salt, mix through check for seasoning, and pour into your salad bowl with the salad ingredients, add the dressing and stir through, firmly, but carefully. You want to coat everything evenly with as least tosses as possible without being so rough that you mush everything together.
  6. Sprinkle some feta over as you serve should you wish.
  7. This salad can be served warm or at room temperature. It keeps really well in the fridge for a few days.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.50
Ingredient
2 teaspoons allspice powder
1 medium butternut squash
2 cans canned chickpeas
¼ teaspoons cayenne pepper
some optional - some feta cheese
1 large handful fresh flat leaved parsley
1 clove raw garlic
1 tablespoon honey
1 lemon (juice)
1 handful fresh mint leaves
1 handful fresh mint leaves
1 tablespoon olive oil
2 tablespoons olive oil
2 teaspoons paprika powder
2 teaspoons paprika powder
some black grind of pepper
2 smalls red onions
2 smalls red peppers
3 spring onions
Price
$0.41
$1.65
$1.84
$0.05
$2.83
$0.16
$0.07
$0.26
$0.20
$0.09
$0.09
$0.17
$0.33
$0.05
$0.05
$0.01
$0.73
$0.74
$0.24
$9.98

Nutritional Information

Quickview
515 Calories
18g Protein
21g Total Fat
68g Carbs
82% Health Score
Limit These
Calories
515k
26%

Fat
21g
34%

  Saturated Fat
6g
38%

Carbohydrates
68g
23%

  Sugar
12g
14%

Cholesterol
26mg
9%

Sodium
1190mg
52%

Get Enough Of These
Protein
18g
37%

Vitamin A
21717IU
434%

Vitamin C
104mg
127%

Manganese
2mg
123%

Vitamin B6
1mg
85%

Fiber
16g
65%

Vitamin K
46µg
44%

Folate
158µg
40%

Phosphorus
379mg
38%

Magnesium
147mg
37%

Potassium
1242mg
36%

Calcium
354mg
35%

Vitamin E
5mg
34%

Iron
5mg
28%

Copper
0.55mg
27%

Vitamin B1
0.37mg
24%

Vitamin B2
0.39mg
23%

Zinc
3mg
20%

Vitamin B5
1mg
20%

Vitamin B3
3mg
17%

Selenium
10µg
15%

Vitamin B12
0.51µg
8%

covered percent of daily need

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