squash in bowl with rice and chickpeas

Chickpea, Carrot and Squash Salad


Chickpea, Carrot and Squash Salad

A nice vegetarian one-pot meal adapted from Healthyish. Sub sweet potatoes if you can't find delicata squash. Serve with vegan parmesan cheese (https://twcfit.com/vegan-parmesan-cheese/) if you have it and for a heartier meal add some brown or wild rice.
Course: Main Course
Servings: 4
Calories: 234kcal


  • 1/4 cup olive oil
  • 2 teaspoons cumin ground
  • 1 teaspoon coriander ground
  • 2 delicata squash sliced into 1/2" pieces
  • 3-5 carrots cut diagonally into 2" pieces
  • 1 can chickpeas rinsed and drained
  • 2 romaine hearts thinly sliced
  • 1/4 cup red onions thinly sliced, pickled
  • 2 tablespoons red wine vinegar
  • sea salt and freshly ground pepper
  • 1 cup wild rice cooked, optional
  • Vegan Parmesan Cheese


  • Preheat oven to 450°
  • Mix 2 teaspoons oil, the cumin, coriander, 2 teaspoons salt and 1 teaspoon pepper in a large bowl. Add the squash (or sweet potatoes), carrots and chickpeas. Be sure all ingredients are evenly coated with oil and spices. Divide onto 2 rimmed baking sheets in a single layer to allow even cooking.
  • Roast for 12-15 minutes, tossing once, until golden brown and vegetables are easily pierced with a fork. Chickpeas should be crispy.
  • Remove from the oven and let cool slightly. Then lightly toss everything in a big bowl with the romaine. Divide between serving bowls and drizzle with remaining 2 tablespoons olive oil and vinegar. Sprinkle with a bit of vegan parmesan cheese if you have some.

Leave a Comment

Your email address will not be published. Required fields are marked *