Butternut Squash Chickpea Salad with Lemon Tahini Dressing

This Butternut Squash and Chickpea Salad with Lemon Tahini Dressing is a perfect “study” in the number of ways a recipe can be interpreted.

Since first making this salad several years ago, I’ve noticed that a lot of other people like it, too! Each cook adds their own little twist, and each shows it in a completely different way.

Always improving! This recipe was originally published February 2014, updated May 2017, and updated again September 2021.

This recipe was featured on Twin Cities Live – September 13, 2021!

I instantly fell in love with how hearty and colorful this Squash and Chickpea Salad is. It’s wonderfully flavorful, too… So good, in fact, that I made it again the very next day, and have made it dozens of times since.

As with most recipes, this one changed a bit each time I made it. The original adaptation called for allspice to be used in the squash-roasting phase. Another adaptation omitted the allspice – as have I.

Previous recipes called for two tablespoons of water to thin the dressing. For “my” Squash and Chickpea Salad, I replaced the water with unseasoned rice vinegar to add a hint of sweet, and some reserved chickpea liquid to thin the dressing a bit so it covers every single piece of butternut and chickpea.

Other recipes also suggested rinsing the chickpeas. I rinsed them the first time but have skipped that step ever since, opting instead to let the can settle before opening it. I reserve few tablespoons of the clearer chickpea liquid on top before draining the can and adding the chickpeas to the salad bowl. To rinse, or not to rinse, is totally up to you.

Ingredient Tips

I often see comments and reviews on recipes stating that a recipe is “too salty,” or “bland.” With recipes like this one where there are only a few ingredients, the quality and freshness of ingredients is really important.

1. Check your chickpeas! Different brands of canned chickpeas contain very different levels of sodium which can affect the flavors in this recipe. Use lower sodium products so you can adjust the seasonings to your preference.
2. Use ripe butternut squash! It seems obvious, but double check the ripeness of the squash you use to ensure the best flavor. If your squash is under-ripe (which can happen early in the season), it won’t impart as much flavor to this wonderful salad.

Fresh Is A Must!

When it comes to the fresh herbs, be generous with the cilantro – it adds refreshingly “cool” notes to the warmer, earthier tones in this Squash and Chickpea Salad! If you’re not a fan of cilantro, go ahead and use lots of fresh flatleaf parsley. Whatever herb you choose to use, fresh is a must. Dried herbs just won’t do in this recipe.

On that note, use fresh (rather than bottled) lemon juice whenever possible as well. It really makes this dressing shine. And definitely add the zest. It may seem like a lot of lemon, but the added layer of citrus compliments the tahini beautifully.

Make It Your Own

If you prefer subtler flavors, just use water or more chickpea liquid in place of the vinegar, and use less garlic and red onion. Salt and pepper should be increased or decreased according to your preferences, too.

The main thing I’ve learned after making this recipe a few dozen times over the years is that the flavors speak for themselves. You can throw it together any which way, and it’ll be great. If you’re making this for a special occasion, however, I’ve got some presentation tips for you!

Presentation Tips

For the prettiest presentation, reserve some un-dressed squash, chickpeas, and red onions to “garnish” the dressed salad with. That way their colors and textures will really shine. After tossing the majority of the ingredients, scatter the un-dressed ingredients on top of the dressed ingredients. Then, finish with more fresh cilantro or parsley leaves and fresh lemon slices just before serving.

As you can see in the photos, I added fresh, edible pansies here – just because they’re gorgeous – and served a bowl of fresh lemon slices at the table for those who wanted an extra spritz.

This Butternut Squash and Chickpea Salad is utterly addictive. While it can definitely hold its own as a meal in itself, it also makes an excellent companion dish for steaks, chops, lamb, chicken, turkey or fish.

This salad travels well and it tastes great the next day, too… Check out my “NOTES” below if you want to prepare this recipe ahead of time. It’s a great dish to bring to parties and holiday dinners, and people are always pleasantly surprised by the colorful combination of ingredients and flavors.

Enjoy!

5 from 1 vote

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Butternut Squash and Chickpea Salad with Lemon Tahini Dressing

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 or more

Author Michele Phillips, BaconFatte.com

Ingredients

For the salad:

• 1, 2¼ - 2½ pound butternut squash - peeled seeded, and cubed (about 6 cups cubed)
• 2 tablespoons olive oil
• 1/8 teaspoon fine sea salt
• 1, 15- ounce can of chickpeas drained (reserve 2-3 tablespoons of liquid for dressing)
• 1/3 – 1/2 cup red onion, finely chopped

For the tahini dressing:

• 1 - 2 garlic cloves, finely chopped
• 1/4 cup fresh lemon juice (about ½ large lemon)
• zest of ½ lemon
• 3 tablespoons tahini (stir well before using)
• 1 tablespoon unseasoned rice vinegar
• 2 - 3 tablespoons chickpea liquid + more if needed to thin dressing
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro of flatleaf parsley, chopped + more for garnish
• 1/8 teaspoon fine sea salt to taste
• 1/8 teaspoon fresh ground black pepper to taste

Garnish

• See 'Presentation Tips' above.

Instructions

1. Preheat oven to 400°F.
2. Line two rimmed baking sheets with parchment paper and set aside.

3. For the salad: In a large mixing bowl, whisk together the olive oil and salt, and set aside.

4. Cut the squash in half widthwise at the base of the neck, and then quarter it lengthwise. Peel, remove seeds, and cut into bite-sized cubes.

5. Add squash cubes to the olive oil and salt mixture in the large bowl, and toss until completely coated. Place squash onto the parchment-lined baking sheets in a single layer. Roast for 10 minutes, then stir the squash and roast for another 10 minutes - or until fork tender. When done, remove the squash from the oven and allow it to cool before combining with the other ingredients.

6. For the lemon tahini dressing: While the squash is roasting, make the dressing. In a small, non-reactive mixing bowl, add the garlic, lemon juice and zest, tahini, rice vinegar, bean liquid, oil, chopped cilantro or parsley, salt and pepper, and whisk everything together. For a thinner consistency, add more chickpea liquid.

7. Toss squash and chickpeas with dressing until evenly coated.

8. Serve slightly warm or at room temperature. If making ahead, refrigerate ingredients and dressing separately. Allow ingredients and dressing to come to room temperature or warm slightly in the microwave. Dress shortly before serving, garnish, and enjoy!

Recipe Notes

Check your chickpeas! Different brands of canned chickpeas contain very different levels of sodium which can affect the flavors in this recipe. Use lower sodium products so you can adjust the seasonings to your preference.

*Recipe adapted from Smitten Kitchn, who adapted it from Orangette, who adapted it from Casa Moro. And here’s to all the others who sited the original source(s) of this recipe as well - because it's that good. Cheers!

Love Butternut Squash?

How about my Signature Butternut Chowder with Corn, Sage and Bacon ? This chowder is incredibly rich and creamy — without using heavy cream — thanks to a simple preparation trick.

Craving More Savory Salad Ideas?

Check out my Roasted Beet Salad with Goat Cheese and Arugula… It tastes even better than it looks!

Try our “House Favorite,” BLT Caesar Salad. It’s ridiculously good and offers the best of two favorites.

How about something really colorful and unique? My Turkey Meatball Orzo Salad with Veggies is definitely a crowd pleaser!

If you make this Squash and Chickpea Salad, let me know!

Leave a note here on the blog in the comments below, or share your creations on Facebook, Pinterest, Instagram, and Twitter. Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!

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