My Roast Squash and Chickpea Salad Recipe

February 16, 2013 | By More


We went for dinner at a friend’s house last week and I volunteered to take along something. They already had a tossed green salad, so I decided to go for something heartier. I found this roast pumpkin and chickpea salad recipe that my sister gave me years ago. I have changed it a bit over the years by increasing the herbs and dressing quantity. It is absolutely delicious and I often get asked for the recipe, so I thought it would be a good one to share with you. I now call it my roast squash and chickpea salad recipe as I am trying to practice my American terminology in preparation for our big move to Montana later this year (I want people to be able to understand me).

Butternut Squash Salad Ingredients

A few notes before you start:

  • This salad was originally intended to be served cold, but I have also had great success doing it as a warm winter salad. The important point to remember if you do this is to add the coriander just before serving so that it doesn’t wilt into the other ingredients.
  • The bacon is optional. I once made it with fried tempeh tossed in just a little tamari soy and it made a delicious vegetarian version. Or you can do it just ‘as is’ but without the bacon.
  • If you don’t have butternut squash it’s OK,but you will get a better result if you do. You may notice from the photos that I didn’t in this case. It is the first time I tried another variety and the results, although still yummy, weren’t as good. The pumpkin was a bit soft and didn’t brown as well.
  • This recipe makes a very large salad so halve the quantities if need be.


Learn How to make Roast Squash Salad in this video: 




  • 4 ½ lbs (2kg) butternut squash (pumpkin to my Aussie readers), cut into 3/4 inch (1.5cm) cubes
  • 4 tablespoons olive oil
  • 2 cloves garlic
  • 12 ounces (350g) bacon (optional)
  • 2 x 14 ounce (400g) cans chickpeas, rinsed and drained
  • 1 1/2 cups cilantro (coriander) leaves
  • Salt and freshly ground black pepper


  • 1/3 cup lemon juice
  • 1/3cup olive oil
  • 1 teaspoon cumin
  • 2 cloves garlic, crushed
  • Freshly ground sea salt
  • Ground pepper

Combine all ingredients in a screw top jar and shake well.


Combine pumpkin, oil and garlic in a medium bowl; toss gently. Transfer to a shallow baking dish. Roast, uncovered, in a moderate oven for 30 – 40 minutes or until tender.

Chopped Butternut Squash

Chop bacon finely and fry gently until golden.

Frying Bacon

Combine the pumpkin, bacon, chickpeas, coriander leaves, dressing and salt and pepper to taste in a large bowl. Toss gently to combine. Serve immediately.

Pumpkin Salad Ingredients


If you like this recipe please share it with friends and leave a comment below with your ideas, feedback or questions.




Category: Recipes, Salads

Comments (2)

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  1. Jennifer Orr says:

    Yummy Yummy Lyn. This chickpea and pumkin salad is wonderful. I love a dry pumpkin, such as the potkin, which can also be used with great success!

    • Lyn says:

      Thanks Jen, I’m glad you liked it.

      You had me a bit confused there. I’ve never heard of potkin so I Googled it and it looks like a firm dark pumpkin or squash. Is it the same as the Jap pumpkin?