This Roasted Squash Salad with Crispy Chickpeas is my go-to meal when I want something healthy and satisfying. The combination of sweet roasted butternut squash, crunchy spiced chickpeas, and fluffy quinoa creates a bowl that’s both nourishing and delicious. I’ve topped it all with a creamy maple tahini dressing that ties everything together beautifully.
I first made this salad on a chilly autumn evening when I was craving something warm and comforting. The roasted vegetables filled my kitchen with the most amazing aroma. Since then, it’s become a regular in my meal rotation.
Why You’ll Love This Recipe
There’s so much to love about this butternut squash salad. The flavors are incredible and work together in perfect harmony. Let me break down what makes this dish so special.
The roasted butternut squash becomes tender and slightly caramelized in the oven. I season it with warm spices like cumin and chili powder. These spices add depth without overwhelming the natural sweetness of the squash.
The chickpeas are the star of the show in my opinion. They get wonderfully crispy in the oven and absorb all the delicious seasonings. I love how they add both protein and texture to the salad.
The red bell peppers bring a pop of color and a slight sweetness. When roasted, they develop a smoky flavor that complements the other ingredients beautifully. I add them partway through cooking so they stay tender-crisp.
Then there’s the quinoa base. It’s fluffy, nutritious, and provides the perfect foundation for all those roasted vegetables. I always cook extra quinoa because it’s so versatile for other meals throughout the week.
But let’s talk about the dressing for a moment. This maple tahini dressing is absolutely dreamy. It’s creamy, tangy, and slightly sweet all at once. The tahini gives it a nutty richness while the lemon juice adds brightness. A touch of maple syrup balances everything perfectly.
I love drizzling this dressing generously over the warm vegetables. It seeps into all the nooks and crannies, coating every bite with flavor. You could honestly put this dressing on just about anything and it would taste amazing.
Ingredients You’ll Need
Here’s everything you need to make this delicious salad. I’ve broken it down into three categories to keep things organized.
| Ingredient | Quantity | Notes |
|---|---|---|
| Butternut squash | 1 small (4 cups diced) | Peeled and seeded |
| Chickpeas | 1 15-oz can | Rinsed and well-drained |
| Olive oil | 3 Tablespoons (divided) | Extra virgin preferred |
| Ground cumin | 1 teaspoon | For warm, earthy flavor |
| Chili powder | 1 teaspoon | Adds mild heat |
| Garlic powder | ½ teaspoon | Savory depth |
| Paprika | ½ teaspoon | For color and flavor |
| Onion powder | ½ teaspoon | Extra savory notes |
| Salt and pepper | To taste | Essential seasoning |
| Red bell peppers | 2 medium | Seeded and sliced |
| Maple syrup (for roasting) | 1 Tablespoon | Pure maple preferred |
| Tahini Dressing: | ||
| Tahini | ¼ cup | Well-stirred |
| Lemon juice | 3 Tablespoons | Freshly squeezed is best |
| Garlic | 2 cloves | Grated or minced fine |
| Maple syrup (for dressing) | 1 Tablespoon | Pure maple preferred |
| Water | 1-2 tablespoons | To thin as needed |
| For Serving: | ||
| Cooked quinoa | 2 cups | Warm or room temperature |
| Fresh parsley | 2 Tablespoons | Chopped for garnish |
I always make sure my chickpeas are thoroughly drained and patted dry. This helps them get extra crispy in the oven. If they’re too wet, they’ll steam instead of roast.
For the butternut squash, I cut it into even-sized cubes, about ¾ inch each. This ensures they cook evenly. Uneven pieces mean some will be mushy while others are still hard.
The spice blend is what really makes this recipe shine. I mix cumin, chili powder, garlic powder, paprika, and onion powder together. This combination creates a warm, slightly smoky flavor that’s absolutely delicious.
Fresh lemon juice makes a huge difference in the tahini dressing. The bottled stuff just doesn’t have the same bright, zesty flavor. I always squeeze fresh lemons when I make this.
Recipe Timing:
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Servings: 4 | Difficulty: Easy
How to Make Roasted Squash Salad with Crispy Chickpeas
Making this salad is easier than you might think. I break it down into simple steps that even beginner cooks can follow with confidence.
Step 1: Cook the Quinoa
I start by cooking the quinoa since it takes a bit of time. I add the quinoa to a medium pot with water and a pinch of salt. The ratio I use is one part quinoa to two parts water.
I bring it to a boil over high heat, then immediately reduce to low. Cover the pot and let it simmer gently. The quinoa is ready when it’s absorbed all the water and looks fluffy.
This usually takes about 15 minutes. I can tell it’s done when I see the little spiral tails on the quinoa grains. Once cooked, I remove it from heat and let it rest covered for five minutes.
Pro tip: If you have an Instant Pot or rice cooker, use it for the quinoa. I often make a big batch at the beginning of the week. It keeps well in the fridge for up to five days.
Step 2: Prepare and Roast the Squash and Chickpeas
While the quinoa cooks, I preheat my oven to 400°F. This temperature is perfect for roasting vegetables until they’re tender and slightly caramelized.
I spread the diced butternut squash and drained chickpeas on a large baking sheet. Make sure to use a sheet big enough so everything fits in a single layer. Crowding causes steaming instead of roasting.
I drizzle about 2 tablespoons of olive oil over everything. Then I sprinkle on all my spices: cumin, chili powder, garlic powder, paprika, and onion powder. Don’t forget salt and pepper.
Using my hands, I toss everything together until the squash and chickpeas are evenly coated. I spread them back out in a single layer. This ensures even roasting and maximum crispiness.
I pop the baking sheet into the preheated oven and roast for 15 minutes. During this time, the squash starts to soften and the chickpeas begin to crisp up. The kitchen starts smelling absolutely incredible.
Step 3: Add the Bell Peppers
After the first 15 minutes, I remove the baking sheet from the oven. Now it’s time to add the sliced red bell peppers. I add them later because they cook faster than squash.
I scatter the pepper slices over the partially roasted squash and chickpeas. Then I drizzle the remaining tablespoon of olive oil over everything. I also add that tablespoon of maple syrup at this point.
The maple syrup does something magical. It caramelizes slightly during roasting, adding a subtle sweetness that balances the savory spices. I toss everything together gently to combine.
Back into the oven it goes for another 15 to 20 minutes. I check it around the 15-minute mark. The squash should be fork-tender and the peppers should have some charred edges.
The chickpeas should be golden and crispy at this point. If they’re not crispy enough for your liking, you can roast for a few extra minutes. Just watch carefully so nothing burns.
Step 4: Make the Creamy Maple Tahini Dressing
While everything roasts, I make the tahini dressing. It comes together in just a couple of minutes. I grab a small bowl and whisk together the tahini, lemon juice, minced garlic, and maple syrup.
The mixture will look thick and possibly a bit separated at first. Don’t worry, this is normal. As I whisk, it starts to come together. I season it with salt and pepper to taste.
Here’s where the magic happens. I add water one tablespoon at a time, whisking between additions. The dressing transforms into a smooth, pourable consistency. I like mine thick enough to coat the vegetables but thin enough to drizzle easily.
Taste the dressing at this point. You might want more lemon juice for tanginess or more maple syrup for sweetness. I adjust the seasoning to my preference.
Pro tip: Make extra dressing and keep it in the fridge. It lasts for about a week and tastes great on so many things. I use it on grain bowls, roasted vegetables, and even as a sandwich spread.
Step 5: Assemble and Serve
Now comes the best part: putting it all together. I transfer the warm quinoa to a large serving bowl. Then I add all the roasted vegetables on top.
I scatter the chopped fresh parsley over everything. The bright green color looks beautiful against the warm tones of the roasted vegetables. Plus, it adds a fresh, herbaceous note.
I drizzle the tahini dressing generously over the entire salad. Using a large spoon, I gently toss everything together. I make sure every component gets coated with that delicious dressing.
I taste and add more salt and pepper if needed. Sometimes the salad needs a little extra seasoning after everything is combined. I serve it immediately while it’s still warm.
This salad is fantastic served warm, but it’s also delicious at room temperature. The flavors actually develop and meld together as it sits. I’ve even enjoyed it cold from the fridge the next day.
Tips for the Best Results
I’ve made this salad countless times and learned a few tricks along the way. These tips will help you achieve perfect results every time.
Make sure your chickpeas are completely dry before roasting. I drain them well and then pat them with paper towels. Any excess moisture prevents them from getting crispy.
Don’t skip the step of cutting the squash into uniform pieces. When all the pieces are the same size, they cook at the same rate. Nobody wants some pieces burnt while others are still raw.
Use a large baking sheet with plenty of space between vegetables. Overcrowding creates steam instead of allowing proper roasting. If needed, use two baking sheets rather than cramming everything onto one.
Taste your tahini before making the dressing. Some brands are more bitter than others. If yours is bitter, add a bit more maple syrup to balance the flavors.
Let the salad rest for five minutes before serving. This allows the dressing to soak into the warm vegetables. The result is more flavorful with every bite.
Storage and Make-Ahead Instructions
This salad is perfect for meal prep. I make it on Sunday and enjoy it throughout the week. Here’s how I store it properly.
I keep the dressed salad in an airtight container in the refrigerator. It stays fresh for up to four days. The quinoa absorbs some of the dressing over time, so I sometimes add a little extra when reheating.
For the best texture, I prefer storing components separately. I keep the roasted vegetables and quinoa in one container. The dressing goes in a separate small jar. I combine them just before eating.
The chickpeas stay crispiest when stored separately from the other ingredients. If they get soft, I pop them in a 350°F oven for five minutes to re-crisp them.
Variations and Substitutions
This recipe is incredibly versatile. I’ve tried many variations over the months and they all turn out delicious.
Instead of butternut squash, try sweet potatoes or delicata squash. They both roast beautifully and have similar cooking times. I love sweet potatoes for a slightly different flavor profile.
You can swap the chickpeas for white beans or black beans. They won’t get as crispy, but they’re still delicious. I sometimes use a combination of beans for variety.
If you don’t have quinoa, use brown rice, couscous, or farro. Any grain works well as a base. I’ve even used cauliflower rice for a lower-carb option.
For the dressing, almond butter can replace tahini. The flavor is different but equally delicious. I’ve also used sunflower seed butter when cooking for friends with nut allergies.
Add other roasted vegetables like zucchini, eggplant, or carrots. The more vegetables, the heartier the salad becomes. I especially love adding roasted Brussels sprouts in fall.
Top the salad with toasted pumpkin seeds, sunflower seeds, or sliced almonds for extra crunch. A handful of dried cranberries or pomegranate seeds adds a sweet-tart contrast.
Serving Suggestions
I serve this salad in many different ways depending on the occasion. It’s versatile enough to work as a main dish or a side.
For a complete meal, I serve it as is. The quinoa and chickpeas provide plenty of protein. It’s filling enough to keep me satisfied for hours.
It makes an excellent side dish for grilled chicken or fish. The vegetable-forward salad complements protein beautifully. I often make it when entertaining guests.
Pack it in containers for work lunches throughout the week. It travels well and tastes great cold or reheated. I add a bit of extra dressing before eating if it seems dry.
Serve it family-style in a large bowl at gatherings. People love building their own bowls with different amounts of each component. I set out extra dressing on the side.
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash works well in this recipe. I spread it on the baking sheet without thawing first. It might release some water during roasting, so expect it to take a few extra minutes. Pat it dry if there’s excess moisture before adding the spices.
Why aren’t my chickpeas getting crispy?
The most common reason is excess moisture. Make sure to rinse and drain your chickpeas thoroughly, then pat them completely dry with paper towels. Also ensure they’re in a single layer with space between them on the baking sheet. Overcrowding causes steaming instead of crisping.
Can I make this salad ahead of time?
Absolutely! I make it ahead all the time. Keep the components separate for best results. Store the roasted vegetables and quinoa together, but keep the dressing separate. Combine just before serving. The chickpeas stay crispiest when stored separately and can be re-crisped in the oven if needed.
What can I substitute for tahini in the dressing?
You can use almond butter, cashew butter, or sunflower seed butter as alternatives. Each will give a slightly different flavor but will still be creamy and delicious. If using nut butters, you might need to adjust the amount of water since they can be thicker than tahini.
How do I prevent the squash from getting mushy?
Cut your squash into uniform ¾-inch cubes so they cook evenly. Don’t overcrowd the baking sheet, and make sure your oven is fully preheated to 400°F. Roast just until fork-tender, which usually takes 30-35 minutes total. Overroasting is the main cause of mushy squash.
Final Thoughts
This Roasted Squash Salad with Crispy Chickpeas has earned a permanent spot in my recipe collection. The combination of sweet roasted squash, crunchy chickpeas, and that incredible maple tahini dressing creates something truly special. Whether you’re meal prepping for the week or serving guests at dinner, this salad delivers on both flavor and nutrition. I hope you love it as much as I do!
