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International · Mediterranean

Warm roasted vegetable and chickpea salad

Vegetarian

Butternut squash, peppers, courgette, red onion and chickpeas roasted until caramelised, then tossed warm with rocket, a balsamic vinaigrette and toasted pumpkin seeds.

Warm roasted vegetable and chickpea salad is an International salad, ready in about 55 minutes and made with butternut squash, chickpeas and rocket. It serves 4 and is rated easy to cook.

Start cooking
Colorful roasted vegetables in blue cookware, ready to serve.
Photo: Denys Gromov / Pexels · Pexels License
Prep
15 min
Cook
35 min
Rest
5 min
Total
55 min
Serves
4
Level
Easy
Calories
415

Ingredients

4 servings

For roasting

For the vinaigrette

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 210 °C (190 °C fan). Toss the squash, peppers (opens in a new tab), courgette (opens in a new tab), onion and chickpeas (opens in a new tab) with the roasting oil, paprika (opens in a new tab) and salt and spread over two trays in a single layer.

    A tray of food roasting in the oven
    How it looks · Photo: locrifa on Pexels

  2. Step 2

    Roast for 30–35 minutes, turning once, until the squash is tender and caramelised at the edges and the chickpeas (opens in a new tab) are crisp.

  3. Step 3

    Meanwhile, whisk (opens in a new tab) the balsamic (opens in a new tab), mustard, salt and pepper (opens in a new tab), then whisk in the oil until emulsified.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Let the vegetables cool for 5 minutes, then toss with the rocket (opens in a new tab) and dressing so the leaves wilt slightly. Top with pumpkin seeds (opens in a new tab) and feta (opens in a new tab).

    • 3 min

About this dish

Origin
Not attributed to one place · Origin uncertainA modern home-kitchen salad made in many countries; it has no single documented origin.Also popular in United Kingdom, Australia, United States
Dish
Lunch · Dinner · Salads · Main courses
Cooking method
Roasted
Taste
sweet & savoury, smoky, earthy, tangy
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Without the optional extras: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Meal-prep friendly · Everyday
Cook more with
Butternut squash · Chickpeas · Rocket · Red bell pepper · Zucchini · Red onion
Techniques
Roasting · Emulsification

Allergens

  • Contains, can be adapted: Milkfrom feta
  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom balsamic vinegar, prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

415 kcal per serving

Calculated

1 serving ≈ 403 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 37%
  • Fat 54%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy415 kcal103 kcal
Protein10.1 g2.5 g
Carbohydrate41 g10.2 g
Net carbohydrate31.1 g7.7 g
Sugars12 g3 g
Added sugars0 g0 g
Fibre9.9 g2.5 g
Fat26.3 g6.5 g
Saturated fat——
Trans fat——
Cholesterol0 mg0 mg
Sodium767 mg190 mg
Salt equivalent1.9 g0.5 g
Vitamins & minerals per serving
Potassium
1050 mg
Calcium
157 mg
Iron
3.5 mg
Magnesium
141 mg
Vitamin A (RAE)
936 µg
Vitamin C
122 mg
Vitamin D
0 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: feta.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Don't crowd the trays — steamed vegetables won't caramelise.

Common mistakes

  • Tossing the rocket with piping-hot vegetables — it collapses completely; let them cool for 5 minutes.

Serve with

  • On its own, or with flatbread and hummus.

Storage

  • Roasted vegetables keep 4 days in the fridge; add rocket and dressing when serving.

Reheating

  • Warm the vegetables briefly in a hot oven before tossing with the leaves.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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