Chickpea, Butternut Squash, Almond, and Mint Yoghurt Salad

The second recipe of my salad series, using some of the same ingredients featured in my Beetroot, Butternut Squash, Feta, and Lentil Salad. By preparing the components in advance, you can keep the salad in the fridge, ready to portion up before work which will take mere minutes. With that being said you can always make this salad for a Summer's meal as well. I'd suggest serving with it some chicken, coated in curry powder and baked.

Serves 4-5

Hands-on Time 25 minutes

Baking Time 60 minutes

Print-friendly Version


1 Butternut squash

1 Red onion

2 tbsp Olive oil

1 tsp Cumin seeds

2x 400g tins Chickpeas

2 tsp Curry powder

3/4 tsp Salt

200g Greek yoghurt

1 Lemon

1 Bunch of mint

250g Spinach

75g Almond flakes



Chopping board

2 Roasting trays

Kitchen paper


Mixing bowl

Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.

Peel and de-seed the squash before chopping up into bite-sized chunks.

Peel, quarter, and slice the onion.

Add to the roasting tray along with the squash.

Pour over 1 tbsp of olive oil followed by the cumin seeds.

Mix together with your hands so the squash and onion are evenly coated.

Drain the chickpeas and rinse a couple of times with cold water. I find it’s best to fill the tins with water and drain them using the lids, that way it saves on washing up!

Pat dry using kitchen paper.

Add to the second roasting tray and drizzle over 1 tbsp of olive oil.

Sprinkle over the curry powder and stir using a spatula.

Pop both trays into the oven for 60 minutes. Put the squash onto a middle shelf and the chickpeas onto a lower shelf.

Half way through gently turn the squash and onion using a spatula. Gently shake the tray containing the chickpeas in order to roll them over.

Once the squash and chickpeas have finished cooking remove from the oven.

Sprinkle 1/2 tsp of salt over the chickpeas and shake the pan to coat them.

Leave both the squash and chickpeas to cool in their trays.

Add the yoghurt to the mixing bowl along with 1/4 tsp of salt.

Add the juice of the lemon to the yoghurt.

Chop the mint and add to the bowl.

Combine using a clean spatula.

If you are preparing the salad in advance for lunches during the week, it’s best to store the components in individual containers in the fridge until the day you plan to eat.

When you’re ready to serve the salad, divide the spinach by the number of people you’re serving.

Add the spinach to the serving bowls before spooning some of the chickpeas into the centre.

Spoon a circle of the squash and onion mixture around the chickpeas.

Spoon some of the yoghurt around the outside.

Sprinkle over a handful of almonds.