Lunch | Vegan

Butternut Squash, Aubergine & Chickpeas Salad

This simple but delicious vegan salad is good for bone health, energy creation and your immune system

Add to food diary

Add to my recipes

Butternut Squash, Aubergine & Chickpeas Salad recipe

Serves:

Preparation:

20 Mins

Cooking:

30 Mins

Low FODMAP:

Allergens:

Sulphur dioxide, Gluten, Sulphur dioxide

Check Your Own Recipe

What are the health benefits of Butternut Squash, Aubergine & Chickpeas Salad?

This simple but delicious vegan salad is good for bone health, energy creation and your immune system.

Ingredients

Method

Ingredients

500g Butternut Squash chopped

240g Aubergine chopped

240g/1 tin Chickpeas

15g Radish Sliced

170g Pre-Steamed Beetroot diced

3 Tbsp Olive Oil

2 Tsp Maple Syrup

1 Tsp Paprika

1 Tbsp White Wine Vinegar

Pinch of Sugar

Pinch of Salt

2 Tbsp Water

More about these ingredients

Method

1. Preheat oven to 180°C, Gas 4

2. Mix the butternut squash and aubergine with the olive oil, maple syrup and season with salt. Place on a baking tray and pop in the oven.

3. In a pan bring the vinegar, water, sugar and pinch of salt to a simmer, add the radish, remove from the heat and leave for now.

4. After 15 mins add the drained chickpeas to the tray, give it all a good stir and return to the oven for the remaining 15 mins.

5. Remove the tray from the oven and let cool before adding to a bowl with the rest of the ingredients including the radish and juices. Give it a good mix and enjoy.

Butternut Squash, Aubergine & Chickpeas Salad

What are the health benefits of Butternut Squash, Aubergine & Chickpeas Salad?

Ingredients

Method

Ingredients

Method

Related content

Get your Free Account

Last thing