Butternut and chickpea salad

A flavourful way to add colour and variety to your plate is to roast butternut with aromatic spices.

Ready in

1 hour 30 mins

Serving size

Serves 4


  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) paprika
  • 2 tsp (10 ml) dried origanum
  • 1 tsp (5 ml) ground cumin
  • ½ tsp (2,5 ml) curry powder
  • 3 tbsp (45 ml) olive or canola oil
  • ¼ tsp (1,2 ml) salt
  • 2 tbsp (30 ml) lemon juice
  • 3 tbsp (45 ml) water
  • 500 g butternut, peeled and cubed
  • black pepper to taste
  • 1 x 410 g tin chickpeas, drained
  • 4 small spinach leaves or 2 handfuls lettuce leaves, roughly torn


  1. Preheat oven to 180 ˚C. Place spices, half the oil, salt, lemon juice, water and butternut in a large bowl and mix well.
  2. Season with black pepper and place in an oven dish. Roast for 30 minutes or until butternut is tender. Allow to cool. Stir in chickpeas.
  3. Spoon onto spinach or lettuce and drizzle with remaining oil. Enjoy as a salad.
  4. Serve with oven-baked or roasted fish, chicken or meat. Fill your plate with green veggies, fruit or a tomato salad.


  1. Add crumble 1 slice of feta over the salad for more flavour, but omit the salt.
  2. For added texture, serve salad with pumpkin seeds.
  3. The spinach can be stirred into the hot butternut to soften the leaves a little. Serve as above.
  4. Add any fresh ingredients of your choice like tomatoes, cucumber or green beans to the salad.

Butternut and chickpea salad

Nutritional information per portion


1129 kJ


7,4 g


13,1 g


14,3 g


0,6 g

This recipe is from Cooking from the heart, 3rd edition: Diabetes

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