Squash & Chick Pea Salad

Full of healthy stuff - and actually incredibly moreish and delicious (ie despite its 'too healthy for its own good' appearance!!).


  • Squash
  • Tinned Chickpeas
  • Red Onion
  • Tomatoes
  • Coriander


  • Tahini
  • Garlic
  • Lemon Juice
  • Olive Oil
  • Water

Cut up the Squash into large ish cubes (I leave the skin on) and put them on a roasting tray covered with greaseproof paper…

Roast for half an hour or so at 200˚c or until they are soft

Meanwhile make the Tahini by crushing the Garlic (1 or 2 cloves) and adding to a bowl large enough to whisk a little… Add the juice of a lemon, a really really good drizzle of Extra Virgin Olive Oil and then 3 tbsp of Tahini (the light stuff).  Whisk up to 5 tbsp of water into the sauce to make a dressing consistency (that you can make runnier or thicker depending on what you’re having it with).  Season with pepper and then adjust to taste

If using Chickpeas in a can, blanch them quickly in hot water for a few moments (they soak up more dressing)

Chop some Tomatoes, Red Onions and Coriander and/or Mint and arrange on a large serving plate; Squash first, then Chickpeas and then Red Onion, Tomatoes and the Herbs…

Drizzle with Tahini sauce and eat immediately.  This salad is delicious on its own, or with some grilled white Fish, or some Bulgur Wheat or Couscous

From one of Ottolenghi’s lovely books – I forget which one

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