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    Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

    Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

    Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini DressingRoasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

    I don’t know why it has taken me so long to roast chickpeas again. I used to roast them allllll the time a few years ago as a sweet and salty snack. Sprinkled with cinnamon and some honey on top, SO good!

    When I was brainstorming some ideas for a fall-inspired salad, I wanted to use something crunchy and crispy instead of crouton and these chickpeas work perfectly. These ones are little on the savory side compared to the sweet ones I used to make but they are SO good. Paired with the soft roasted butternut squash and the extra crunch factor from the pecans and pumpkin seeds, this salad is on point with textures.

    The texture of my food is so important to me. I was recently telling a good friend of mine all of the foods I really don’t eat without “crunch” in it. Like yogurt, cottage cheese, mashed potatoes, etc. And she responds to me with, “so really you have a texture thing.”. She hit the nail on the head people because it is all about the texture.

    Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini DressingRoasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

    I can’t have something too mushy and soft. Even with ice cream, I need sprinkles or some sort of topping. I can’t eat frosting without something with it. I am weird, I know but I guarantee you there are other crazies out there too with this texture issue.

    Last year Jord always begged me to make butternut squash so I really put this in the salad for him. I am always brainstorming new lunch ideas for JordĀ (the kid can’t eat the same thing too many days in a row) and this salad was just perfect for him. It is actually good cold once the butternut squash is cooked to perfection, just leave it at room temperature so you don’t have to reheat it.

    With a base of Organic Girl baby kale, this salad is topped with roasted butternut squash, crispy chickpeas, nuts and tossed in a homemade garlic tahini dressing. I wanted to put this dressing on EVERYTHING. I made a huge batch of it so I can add it to my avocado toast too. Tahini + avocado is quite the bomb combo.

    You can use pretty much any of Organic Girl’s greens for this but I love using the baby kale for it. It isn’t as rough and bitter as most kale, and it is my favorite for salads. Plus it gives me the extra vitamin boost that the after dinner cookies may be missing šŸ˜‰

    Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini DressingRoasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

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    Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Yields 3-4 salads

    Ingredients

      Salad

      • 1 container of Organicgirl Baby Kale (or your favorite kale)
      • 1/2 cup pecans
      • 1/4 cup pumpkin seeds

      Roasted chickpeas

      • 1 15.5 ounce can of chickpeas (I use unsalted, organic)
      • 1/2 teaspoon turmeric
      • 1/4 teaspoon garlic powder
      • 1 tablespoon avocado oil (or your preferred oil)
      • 1/4 teaspoon smoked paprika

      Roasted Butternut Squash

      • 1 small butternut squash, diced/cubbed
      • 1 tablespoon avocado oil (or your preferred oil)
      • 1/2 teaspoon turmeric
      • 1 tablespoon maple syrup

      Creamy Garlic Tahini Dressing

      • 1/2 cup tahini
      • Juice from 1/2 a lemon
      • 3 gloves garlic
      • 2 tablespoon avocado oil (or your preferred oil)
      • 1 tablespoon nutritional yeast
      • 1/3 cup water (more or less, it can vary)

      Directions

      1. Preheat oven to 400 degrees
      2. Toss chickpeas in a medium bowl with turmeric, garlic powder, avocado oil and paprika
      3. Bake in oven for 20-30 minutes on a lined baking tray on top rack
      4. Next toss butternut squash cubes in a bowl with avocado oil, turmeric and maple syrup in a bowl
      5. Bake in oven for 20-30 minutes on a lined baking tray on bottom rack (you can do both chickpeas and butternut squash at same time on different racks or fit on 1 tray if you can)
      6. While chickpeas and squash roast, begin making dressing
      7. Combine all dressing ingredients in food processor and pulse until combined into a creamy dressing. If it is too thick add some more water to thin it out.
      8. Combine kale, pumpkin seeds, pecans, butternut squash and chickpeas and toss with dressing
      9. Enjoy within 5 days and store in fridge

      by

      xx, Rach

      Roasted Chickpea & Butternut Squash Kale Salad with Creamy Garlic Tahini Dressing

      Thank you OrganicĀ Girl for sponsoring this post. It means so muchĀ to me to work with brands that I love and who support rachLmansfield!

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      3 Comments

    • Reply Emily October 11, 2016 at 10:05 am

      I totally agree that I love crunch, something that I can chew too, and the addition of roasted chickpeas to this sounds perfect. I love smoothie bowls now because I can add granola, cereal, nuts, and fruit. Or I love ice cream with chocolate chips or cookies.

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    • Reply Azure October 12, 2016 at 4:56 pm

      Is that the juice of 1/2 of a lemon? Like, 1/2 lemon, juiced?

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    • Reply New Experiment(s) | stephanieswanderings October 22, 2016 at 1:03 am

      […] veggies- last weekend I roasted some chickpeas and butternut squash with tumericĀ and topped my salad with them. As I get older (I know I am not old!), I am enjoying making and eating my own food more. […]

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