butternut squash and chickpea salad

Another meal… this one is adapted from the February Real Simple magazine.


  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 1/2 package of extra-firm tofu, cut into cubes
  • 2 T lemon-pepper marinade
  • olive oil
  • salt
  • pepper
  • hearts of romaine lettuce, cut into strips (9 oz. fed three of us)
  • 1 can chickpeas, rinsed and drained
  • 2 green onions, chopped
  • 1 C pita chips, crumbled
  • 1/3 C tahini
  • 2 T lemon juice
  • 1/2 T dried oregano


  1. Heat oven to 425. Toss squash on a baking sheet with olive oil, salt, and pepper. Bake for 25-30 minutes or until soft.
  2. While the butternut squash is cooking, drain the tofu and coat with lemon-pepper marinade/sauce. I had to scramble and just go with what was in the fridge, and this was good. Sprinkle salt and pepper and cook in a skillet with olive oil on medium-high heat until brown on all sides.
  3. Make the salad dressing. Put tahini in a small mixing bowl. Whisk together with lemon juice, a tablespoon or two of olive oil, and 1/3 C water. More water may be needed if your tahini is particularly thick. Add oregano and salt and pepper to taste.
  4. Divide lettuce between the plates. Top with squash, tofu and chickpeas. Then sprinkle with chives and pita chips. Serve with dressing on the side.

The recipe originally called for chicken. The tofu was an easy switch-out. There is a good amount of protein, fiber, and vitamins A and C, among other nutrients in this dish. It was super filling and tasty and pretty!

Here without dressing – I only got slightly blurry pictures… was too anxious to start eating!

My semester starts this coming week, so don’t expect the blog posts to keep coming at this rate… but I am committed to keep cooking regularly at home. When I come across a must-try meal, I’ll be sure to share!

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