Ginger Roasted Squash and Chickpea Salad with Tahini (Vegan Gluten-Free)

This Ginger Roasted Squash and Chickpea Salad with Tahini is packed with flavour, colour and texture and is high in protein. Make this wholesome salad for meal prep lunches and midweek meals.

I just love all things salad related, basically anything that celebrates an abundance of vegetables and this one is my new favourite for the season. It’s full of warming ginger and garlic, packed with wholesome vegetable goodness and drizzled with a delicious fresh and umami-rich tahini dressing. It takes minimal prep time and is quick to put together and makes for great leftovers which can be enjoyed warm or cold.

Why will I love this salad?

This salad is like no other, it is:

• Hearty, wholesome and fresh
• Packed with ginger and garlic
• Made with simple wholefood ingredients
• Easy to prepare and quick to make
• Great for lunches, meal prep and for midweek meals
• High in protein and fibre
• Naturally vegan, gluten-free and easily nut-free
• Celebrates seasonal produce
• Crunchy, smooth, tangy, salty and sweet

If you already love the sound of this salad then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe is split into three main components: the roasted squash and chickpeas; the salad; and then the dressing.

Let’s start with the roasted veg:

• Butternut squash: or another type of squash or pumpkin. Failing that you can use sweet potato, too. Peel the squash, scoop out the seeds and then chop into bite-size pieces.
• Chickpeas: drain a tin of chickpeas and then pat them dry. This removes the excess moisture and makes for the crispiest of chickpeas.
• Fresh ginger: this adds so much flavour to the vegetables and is a real winner. Fresh is best, but you can use ½ tsp ground ginger if you only have that, although the flavour is not as intense.
• Fresh garlic: as above, fresh is best or you can use ½ tsp garlic granules if needed.
• Olive oil: for roasting, you can use any oil.
• Maple syrup: the sticky sweetness works so well with the garlic and ginger. I like maple or agave syrup but vegan honey would also work.
• Salt and pepper: for seasoning.

As for the salad:

• Kale: I love dinosaur or lacinato kale best for salads as the texture, colour and flavour is better but you can use curly kale, too. De-stem the kale, chop up roughly and then add to a bowl and massage and some salt and apple cider vinegar.
• Apple cider vinegar: for massaging the kale. This helps to wilt the leaves and makes them easier to digest.
• Apple: these are so good this time of year. Slice the apples and add into the salad. No need to peel them, just give them a good wash.
• Avocado: no salad is complete without them. Slice or chop the avocado into cubes.
• Pecans: for adding crunch, sweetness and deliciousness to the salad. These are also really seasonal. You can swap these for other nuts like walnuts, pine nuts or almonds or keep this nut-free by using sunflower seeds.
• Pomegranate: these add such a pop of colour and juiciness to salads.
• Fresh herbs: like coriander, parsley or mint all work well.
• Pink pickles: these are great for gut health, as with all fermented foods. You can either buy these or make your own using this recipe. I like to always have a jar in the fridge.

As for the tahini dressing:

• Tahini: make sure this is runny and smooth. The better the quality, the better the dressing will taste.
• Fresh ginger and garlic: as above, fresh is best.
• Yondu or soy sauce: this is great for adding a rich umami flavour. I love Yondu as it has soy sauce as well as ginger, garlic and other delicious tangy ingredients. You can have a look here or use tamari soy sauce.
• Coconut yoghurt: for a smooth and creamier sauce. I use the Cocos Light or natural yoghurt here and other thick, natural or unsweetened yoghurts are great.
• Water: to thin the sauce to your desired consistency.

How do I make this?

This nourish bowl is easy to make in a few steps:

• Chop the squash and toss with all the other ingredients: and air fry or bake for 25-30 minutes till tender, golden and crisp outside.
• Make the dressing: stir together all the ingredients.
• Massage the kale: to wilt the leaves.
• Prepare all the other salad ingredients: chopping and slicing where needed.
• Add the kale to a bowl and top with all the ingredients: and drizzle over the tahini dressing.

Is this salad gluten-free and nut-free?

This meal is naturally gluten-free just check that you use tamari soy sauce as opposed to regular soy sauce which does contain gluten. To keep this nut-free, swap the pecans for seeds.

How long will this last?

As kale is study, you can prepare the salad 2-3 days in advance and give it a good toss before serving. Keep the salad in a sealed container in the fridge. Ant excess dressing can be stored separately in a sealed container in the fridge for 3-5 days.

I love this salad, what else can I make?

I hope you are going to love this nourish bowl, and for more ideas, how about my:

• Crispy Chickpea Crouton Salad with Balsamic Dressing
• Vegan Pesto Feta Filo Pastry Swirls
• Sweet Potato Black Bean Bowls with Basil Vinaigrette
• BBQ Cauliflower and Sweet Potato Bowls with Smokey Ranch Dressing
• Taco Black Bean Bowls

I look forward to hearing what you think of this Ginger Roasted Squash and Chickpea Salad with Tahini so please let me know in the comments below and leave a star review above. If you do make this salad, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With ginger squash love x