A light meal that doesn’t sacrifice on taste, this bowl will leave you feeling full and satisfied. The roasted delicata squash pairs with the crisped chickpeas, all on a backdrop of kale. It’s comforting and hassle-free, leaving you to do all the other things you have planned. Make extras to serve as a side for company, and you’re sure to impress!
Earlier this year on a trip to Trader Joe’s, I was looking for squash. It was just coming into season and I was already dreaming about the endless roasting that would soon be taking place in my oven. I spied the familiar butternut and acorn squashes piled into bins. And then my eye was caught by these oblong, yellow, stripey-looking things.
A hybrid perhaps? There was no sign, but the cashier told me it was delicata. When I asked him how to make this ‘delicata’ he had no clue, giving me a look like lady, please, I just work here. Google declared it similar to other squash, but easier to cut when raw. If you’ve ever found yourself, like me, struggling to get the knife all the way through the hard flesh of a raw butternut squash, then you understand why this news was so amazing.
On rainy days like today, heating the oven up and basking in the smell of vegetables wafting through the house is my favorite way to be. You can even get the chickpeas going at the same time. Two-for-the-price-of-one kind of deal.
Not to mention the multitasking you can get done. Because I know you. You’re a multitasker, just like me. I mean, if I can edit photos, write a post, and watch The Theory of Everything all at once, why the heck wouldn’t I??
Back to the goods, though. Simple. Easy. Quick.
Just like the rest of this salad, which comes together in a clean-eating, filling, and plant-based bowl that will leave your stomach happier than a pig in a blanket. You’ll be sitting on your couch bringing forkfuls of kale, crispy chickpeas and soft delicata, roasted to perfection with a sprinkling of coarse sea salt and freshly ground pepper.
Life doesn’t get better than this.
- FOR THE SQUASH:
- 1 delicata squash, sliced into ¼" rings
- olive oil spray
- black pepper
- coarse sea salt
- FOR THE CHICKPEAS:
- 1 (15 oz) can chickpeas, rinsed and patted dry
- olive oil spray
- ½-3/4 tsp garam masala
- FOR THE SALAD:
- 1 head kale
- ½ red onion, halved and sliced
- ½ cup grape tomatoes, halved lengthwise
- 1.5 tbsp olive oil
- Optional: crumbled goat cheese
- Preheat the oven to 400°F. Lightly spray 2 baking sheets with olive oil.
- Spread out squash on one sheet. Spray with oil and season with salt and pepper to taste. Roast for 30 minutes, or until desired consistency, flipping halfway through.
- In the meantime, lay out chickpeas on other sheet. Spray with oil and toss to coat with garam masala. Roast for 20-25 minutes, until crispy.
- While the vegetables are in the oven, tear kale into bite-sized pieces and massage with olive oil.
- Once the vegetables are done, combine together with the kale, onion, and tomatoes.
- Adjust seasonings to taste. Top with goat cheese.