Chickpea, Butternut Squash & Baked Feta Salad

Sweet roasted butternut squash, creamy baked feta and hearty Merchant Gourmet Jumbo Chickpeas come together in this warming winter salad. Tossed with a simple Dijon dressing and fresh dill, it's a flavour-packed vegetarian lunch or light dinner that's rich in texture and naturally high in protein.

Written by Carole Osbourne
40 minutes Serves 2 Beginner
Chickpea, Butternut Squash & Baked Feta Salad
Ingredients
  • ½ butternut squash, diced
  • 2 tbsp extra virgin olive oil
  • A few sprigs of fresh thyme
  • Sea salt and black pepper
  • 1 pouch Merchant Gourmet Jumbo Chickpeas
  • 100g feta
  • 1 tbsp fresh dill, chopped, plus extra to serve
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar or white wine vinegar
  • 3 tbsp extra virgin olive oil
  • Sea salt and black pepper

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Jumbo Chickpeas
Jumbo Chickpeas
240G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Spread the butternut squash over a large baking tray. Drizzle with the olive oil, scatter over the thyme and season generously with sea salt and black pepper. Roast for 25 minutes until tender and beginning to caramelise.
  3. Add the Merchant Gourmet Jumbo Chickpeas and feta to the tray, then return to the oven for 8–10 minutes until the feta has softened and the chickpeas are warmed through.
  4. Meanwhile, whisk together the Dijon mustard, vinegar, olive oil and a pinch of sea salt and black pepper in a large serving bowl.
  5. Allow the roasted squash, chickpeas and feta to cool slightly, then add to the bowl with the chopped dill. Gently toss to coat in the dressing.
  6. Divide between two plates and finish with an extra scattering of fresh dill before serving.

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