Chick Pea and Squash Salad – Deliciously Ella Everyday – Ella Woodward

Deliciously Ella Every Day

‘These recipes are from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia, RRP $29.99.’



“This may sound simple but – trust me – it’s so much more than it seems. I first made this for a collaboration with a café in London and it was such a hit that I knew I had to share it with you all, too! It is a great simple dinner for one, or you can make a huge bowl of it to serve with friends alongside lots of my Black Bean Burgers.” (p.96)


Serves 1


For the salad

120g chunk of butternut squash

1 teaspoon paprika

1 teaspoon dried mixed herbs (I use herbes de Provençe)

salt and pepper

olive oil

80g chickpeas, drained and rinsed

½ teaspoon chilli powder

big handful of rocket (30g)

40g sun-dried tomatoes, chopped


For the dressing

1 tablespoon olive oil

½ tablespoon apple cider vinegar

½ teaspoon turmeric

1 teaspoon honey

Preheat the oven to 220°C (fan 200°C).


Peel the squash, then cut it into small bite-sized pieces. Place on a baking tray with the paprika, mixed herbs, a little salt and olive oil. Bake for about 30 minutes, until tender.


Place the chickpeas on a separate baking tray with the chilli powder, toss well to coat and bake for 20 minutes, until they’re firm but not too crunchy.


Mix all the dressing ingredients together, seasoning with a bit of salt and lots of pepper.


Once the chickpeas and squash have cooked and cooled, mix them with the rocket and sun-dried tomatoes, then pour on the dressing and toss everything together.


Tweak It

If you don’t have any squash then try using sweet potato instead, it tastes awesome in this.




2 thoughts on “Chick Pea and Squash Salad – Deliciously Ella Everyday – Ella Woodward

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