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Curried Squash and Chickpea Salad

Julia Johnson
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.
Course Salad
Servings 2 to 4 servings


For the squash + chickpeas:

  • 2 small delicata squash about 1 - 1½ 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


  • 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.
  • 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.
  • To make the vinaigrette, click the link above.
  • 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.