Herb Salad with Butternut, Chickpeas and Feta
Prep time
Cook time
Total time
This salad is the perfect side dish! Its has loads of different textures, big flavours and it's so healthy. Roasted sweet cubes of butternut squash (which cooks in only 20 minutes by the way), is brought out by salty feta, creamy chickpeas and lots of different mixed herbs, such as mint, basil, cilantro and basil.
Recipe type: Salad
Serves: 4
  • ½ butternut squash, peeled and cut into 1inch dice
  • squash seeds, rinsed
  • 1 can of chickpeas, drained
  • 1 pack of feta cheese, cut into cubes
  • 1 grated carrot
  • large handful mixed soft herbs: mint, cilantro, parsley, dill or any of your choosing
  • juice of one lemon
  • ½ tsp honey
  • ¼ cup olive oil
  • salt and pepper to taste
  1. Heat your oven to 180C/375F. Place the squash onto a baking tray and drizzle with olive oil. Rinse the seeds that came with the squash under water to remove the pulp and place into the tray as well. Lightly coat with olive oil, add salt and pepper. Roast for 20 minutes, then prick with a fork to test if done.
  2. While the squash is roasting, assemble the other salad ingredients. Into a mixing bowl place the chickpeas, feta, carrot. Roughly tear the herbs and mix together with the other ingredients.
  3. Once out of the oven, allow the squash to cool and then mix with the other ingredients.
  4. Make a simple dressing out of the lemon juice, honey and olive oil and pour over the salad just before serving. Season to taste.
Recipe by EAT what we EAT at http://www.eatwhatweeat.com/2016/10/herb-salad-butternut-chickpeas-feta/