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Curried Squash and Chickpea Salad

Curried Squash and Chickpea Salad

Caramelized, roasted squash is flavored with curry and tossed with slightly crispy chickpeas, and apple cider vinaigrette and mustard greens to be a stunning fall salad.

Curried Squash and Chickpea Salad

We are back in the states after a week-long trip to Mallorca, Spain. The island was more beautiful than either of us could have imagined and the trip was blissful and restorative – just what we both needed. I’m hoping to put together a post soon to share some photos and recap our adventures – stay tuned.

It feels as though I hit a “reset” button, and I’m working hard to keep my mind decluttered and my body healthy. In that spirit, I’m here to share a nourishing and wholesome salad, filled with hearty fall flavors. The star of the dish is delicata squash – which I’ve been roasting my fair share of since we’ve been home. Its tender skin does not require peeling, which is great for me, as I will do anything to avoid peeling a massive squash (especially butternut, because I’m weirdly allergic to its skin). It’s also relatively quick-cooking – when cut into slices it only takes about 25 minutes in a hot oven.

For this dish, I roasted the squash with some chickpeas for heft and protein. Both are tossed in a fall-forward mixture of olive oil, apple cider vinegar, lemon, and maple syrup, with a touch of curry and Aleppo pepper. Everything is roasted together until caramelized and soft (with a bit of crispness from the chickpeas). For the salad, I used mustard greens, which were included in my latest farm-share bag. I loved how their peppery bite paired with the sweetness of the squash, but feel free to substitute any green that you have – arugula would be delicious, as would baby kale. You really can’t go wrong.

Curried Squash and Chickpea Salad

Curried Squash and Chickpea Salad

See Also

Curried Squash and Chickpea Salad

Click here for the vinaigrette recipe.

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Curried Squash and Chickpea Salad

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  • Author: Julia Johnson
  • Yield: 2 to 4 servings 1x


This is one of those unfussy and deeply satisfying salads that is simple enough to prepare for a weekday lunch or dinner. It’s filled with fall’s best flavors, including my favorite – delicata squash. If you haven’t tried delicata, I would encourage you to do so. It will soon become one of your go-tos.



For the squash + chickpeas:

  • 2 small delicata squash (about 1 pounds total)
  • 1 cup cooked chickpeas (if using canned, drain + rinse)
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • Juice of 1/2 lemon
  • 1 teaspoon curry powder
  • pinch of Aleppo pepper
  • 1/2 teaspoon salt
  • small handful of parsley leaves

For the vinaigrette:

  • Click the link above.

For the salad:

  • 1 bunch mustard greens
  • toasted sunflower seeds (for garnish)


  1. Preheat the oven to 450°F. Slice both squash in half crosswise. Scoop out the seeds and discard. Slice each half into 1/4-inch-thick rounds.
  2. In a large bowl, toss the squash + chickpeas with the oil, vinegar, syrup, lemon juice, spices, salt, and parsley until evenly coated. Pour everything into a large cast iron skillet (preferably), or a large sheet pan. Arrange in a single layer and roast until the squash is caramelized and soft when pierced with a fork, about 25 – 30 minutes. Remove and let cool slightly.
  3. To make the vinaigrette, click the link above.
  4. In a large bowl, toss the mustard greens with a drizzle of the vinaigrette. Divide the greens between plates and top with the squash + chickpeas. Sprinkle with sunflower seeds to garnish and enjoy.
  • Category: Salad


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