Late Summer Chickpea Salad

From Christine's Kitchen

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  • 2 cups peeled and diced kabocha squash (or butternut squash)
  • 1/2 cup olive oil
  • 1/2 teaspoon garlic powder
  • Sea salt
  • 1/2 red onion, chopped
  • 1/4 cup red wine vinegar
  • 2 stalks celery, thinly sliced on a diagonal
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons prepared mustard
  • 2 tablespoons maple syrup
  • Black pepper to taste
  • 3 cups cooked chickpeas
  • 1 medium tomato, diced
  • 1/4 cup chopped parsley


Preheat oven to 350 degrees F. Place kabocha squash on a parchment-lined baking sheet and drizzle evenly with 2 tablespoons of the olive oil, garlic powder and a few pinches of sea salt. Rub the seasoning into the squash to evenly coat. Feel free to add more seasoning like ground coriander, cayenne pepper etc.

Bake for 30 minutes, or until squash is fork tender and a little golden.

Meanwhile, heat a small skillet over medium heat. Add one tablespoon of the olive oil, the red onion and a pinch of sea salt. Cook and stir for 5 to 7 minutes, and when they begin to stick to the pan add 2 tablespoons of the red wine vinegar. Stir and cook a few minutes more.

To prepare the celery place it in a small bowl with the apple cider vinegar and few pinches of sea salt. Rub it with your fingers and set aside for 15 minutes to marinate.

In a large bowl, whisk together the remaining olive oil, the remaining red wine vinegar, mustard, maple syrup, sea salt to taste and black pepper. Add the chickpeas, tomato and parsley.

When the squash has finished roasting, remove it from the oven to cool slightly. Drain the marinated celery in a strainer. Add both the squash and the celery, along with the sautéed red onion to the chickpea mixture and stir well.

Adjust seasoning to taste, and enjoy either at room temperature or chilled.

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