Butternut, Chickpea & Toasted Pecan Salad With Tahini Yoghurt Dressing
Caramelised roasted butternut, rose harissa chickpeas, fresh herbs and tangy vegan feta combine in this deliciously hearty salad. Don’t forget the added bonus of a rich tahini and yoghurt dressing for extra creaminess.
Serves 2-3 as a main or 4 as a side dish or small main.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
15 min
Cook time
40 min
Total time
55
Cuisine
Middle Eastern and Moroccan
Meal
- mains
- lunches
Servings
2-4
Ingredients
Salad
- ½ butternut squash or 3 medium sweet potatoes, peeled and cut into small bite-sized pieces
- 2 tsp za’atar
- 1 red onion, finely sliced
- Juice of 2 lemons
- 1 x 400g/14 oz tins chickpeas, drained and rinsed
- 2 tsp rose harissa
- ½ cucumber, halved lengthways, deseeded, then cut into chunks
- 20g/0.7 oz flat leaf parsley, roughly chopped
- 15g/0.5 oz mint leaves, roughly chopped
- 15g/0.5 oz fresh dill, roughly chopped
- 100g/3.5 oz vegan feta, cut or torn into bite-sized chunks
- 80g/3 oz pecans, hazelnuts, pistachios or pine nuts, toasted or roasted and roughly chopped
Dressing
- 8 tbsp vegan Greek yoghurt (eg Alpro or Oatly) or unsweetened plain vegan yoghurt
- 2 tbsp runny tahini
- 1-2 tbsp syrup (eg maple or agave)
- 1 tsp lemon juice (fresh or bottled)
- Pinch of salt and pepper
Instructions
Salad
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the butternut squash or sweet potato on a large roasting tin and coat with a drizzle with olive oil, a sprinkling of salt and the za’atar – you might want to get your hands in there! Roast them in the oven for 25 minutes.
- Place the red onion in a large(ish) tupperwear container and spread evenly in a single or double layer. Coat in the lemon juice and a light sprinkling of salt then set aside for 30 minutes.
- Place the chickpeas in a bowl and coat them in the rose harissa. When you take the butternut or sweet potato out of the oven after 25 minutes, add the harissa chickpeas and cook for a further 10-15 minutes.
- Using a large bowl, gently combine the roasted butternut squash/sweet potato, chickpeas, cucumber and herbs. Arrange on plate(s) then scatter over the red onions, roasted nuts, vegan feta and any additional herbs for decoration.
Dressing
- Stir all the ingredients together until thoroughly combined and smooth.
- Evenly distribute over the top of the salad(s).
Serving suggestions: This Isn’t Lamb Plant Based Kebabs, Redefine Lamb Kofta Mix, flatbread, quinoa, couscous
Keywords
Did you know that the Vegan Recipe Club is run by Viva! and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition, as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism, but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts – you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
General Tso’s Tofu
This General Tso’s tofu is crispy, sticky and full of bold, tangy-sweet flavor, making it a delicious plant-based twist on the classic takeout favourite. (nutritional information based on one serving…
Creamy Lentil & Kidney Bean Dhal Makhani
This creamy, gently spiced dhal makhani brings together lentils, kidney beans and aromatic Indian spices for a rich, comforting bowl that tastes like it’s been simmering all day. It’s deeply…
Jacket Potatoes with Smoky Chipotle Beans & Sour Cream
This easy dinner layers fluffy jacket potatoes with a deeply spiced chipotle bean mix and a cool, creamy tofu sour cream. It’s a satisfying, budget-friendly midweek meal that delivers maximum…
Quick & Easy Ramen
A hearty, flavour-packed vegan ramen that comes together quickly and uses everyday ingredients – perfect for busy weeknights and lunchtimes. Adjust the broth to your liking and load it up…
Frangipane Pear Mince Pie Tart
This festive tart combines the warming flavours of mincemeat with a rich almond frangipane and tender, caramelised pears. Perfect for a holiday showstopper!
Classic American Pancakes
These fluffy vegan pancakes are a plant-based take on the classic American stack – light, delicious, and super easy to make. With just a handful of ingredients and costing only…
