So you know when someone says “bring something to share” to a party….well this is the perfect dish. I took it to at least three different parties over the holiday season and it always went down a treat plus the best thing about it is, you can make it basically from store cupboard ingredients and it’s seriously easy to rustle up! What’s not to like? Naturally gluten, dairy free & vegetarian it will cater for most people’s diets and everyone’s tastes. Serve it warm in the winter or keep it cold in the summer, it’s equally good both ways. Is it a salad or is it a side-dish, you decide, but however you serve it it’s sure to be a delicious & different alternative to those same-old dishes that everyone else will be bringing!
So dig out from the back of your cupboard those lonely tins of chickpeas, lentils, kidney beans, cannellini beans, mixed beans, butter beans….whatever you have, go ahead and use. For this recipe, which made a large round salad bowl’s worth, I used three different tins but two would be fine. I would always suggest making the base with the chickpeas as they really add texture and substance. Lentils make it a more ‘meaty’ dish whereas all beans make it more of salad. Go with what you have or what you fancy.
To make it a warm dish I suggest heating your chickpeas/beans etc for a few minutes in the microwave or on the hob just to take the rawness out of them but if you are making it as a salad then you may want to keep them fresh and eat them as they are, up to you.
I have always made this dish using butternut squash because I love it and I find a whole squash gives the right amount of contrast and quantity to the dish but I think pumpkin, other types of squash or even sweet potato would probably works just as well.
I always add something ‘green’ to the dish whether it’s in the form of avocado which I use here or I have used fresh edamame beans (which you get from the salad section of the supermarket fridge) which give a lovely pop of colour and sweet flavour.
This dish also gets a great nutritional boost from lots and lots of seeds. Again, use what you have in your cupboards, but I love to mix a combination of pumpkin & sunflower seeds for crunch and a sprinkle of linseeds at the end.
Lastly the dressing: here I have made my own yogurt, lemon & black pepper dressing but I admit to having used ready made dressings as well for ease. My suggestion would be to choose something light and fresh in flavour and if it doesn’t have lemon in it then add some to it because it really lifts the dish and gives a lovely acid-hit.
Butternut Squash, Chickpea & Bean Salad with Yogurt & Lemon Dressing
GF DF V (can be Vegan too)
You will need this:
- 1 large butternut squash
- 1 tin of chickpeas
- 1 tin of lentils
- 1 tin of other beans like kidney/butter/cannellini/edamame etc
- 1 ripe avocado
- seasoning including s&p, olive oil, chilli flakes & paprika
- dressing: plain yogurt (can use soya if vegan), juice of a lemon, black pepper
You make it like this:
- Remove the skin & seeds of the butternut squash and chop into 2cm chunks
- Tip into a large baking tray and season with plenty of olive oil, s&p, 1/2 tsp chilli flakes and 1/2 tsp paprika
- Bake in the oven at 180c for 30mins until soft but holding it’s shape
- Meanwhile decant the tins of chickpeas/beans etc, including their water, into a large bowl and pop in the microwave for 3 mins (or into a pan on the hob) and then drain
- Make your dressing using 4tbsp natural yogurt, 2tbsp of fresh lemon juice and 1/2tsp black pepper, stir to combine
- At the last minute chop up your avocado
- Mix everything together, generously coating with the dressing, add the seeds over the top and serve with a final swirl of dressing and some fresh black pepper
If you want to make this as a side dish to some grilled chicken or salmon I would half the recipe for two people but it would be fine as a substantial side dish if you’re cooking for 4-6 people. Otherwise I would guess it would offer 10-15 servings as a sharing dish at a party.
Hope you enjoy it! Ax
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||7 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 1 mg||0 %|
|Sodium 160 mg||7 %|
|Potassium 370 mg||11 %|
|Total Carbohydrate 18 g||6 %|
|Dietary Fiber 5 g||21 %|
|Sugars 2 g|
|Protein 6 g||12 %|
|Vitamin A||120 %|
|Vitamin C||25 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|