Baked Butternut Squash Cubes, Za’atar Chickpeas & Tahini Miso Sauce

Plant-Based - Za'taar Chickpea Salad

A hearty salad, full of flavour and fibre.

Chickpeas are full of fibre and are considered a slow burning carbohydrate, so they help regulate blood sugar.

They’re also very satiating, especially with the hearty combo of steamed kale, butternut squash and tahini orange sauce.

Butternut squash itself is highly nutritious; it benefits bones immunity and energy!

If you wanted to make this ‘more raw’ you could wilt the kale with a little salt and do the chickpeas in a dehydrator for around 14 to 24 hours, cooking just the squash.

Also, I’m publishing this recipe as we’re coming into the summer, so if you’re in the northern hemisphere and experiencing spring/summer right now, a summer squash would make the perfect alternative.


Plant-Based - Za'taar Chickpea Salad


  • 1 425g can/box chickpeas
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1 teaspoon Za’atar seasoning
  • 1 tablespoon olive oil
  1. Preheat oven to 175 C (347 F).
  2. Drain off the juice, but don’t rinse, which will enable you to cook without using oil.
  3. Combine the chickpeas with the salt and lemon juice.
  4. Cook on a baking tray for 45 minutes, shaking the tray every 15 minutes to turn the chickpeas for even cooking.
  5. Allow to cool and then toss with the Za’atar seasoning and olive oil.You can also use soaked and sprouted chickpeas for this, but you may need to add in 2 teaspoons of olive or coconut oil to the chickpeas for baking.  This will mean they won’t get quite as crispy.

Butternut Squash

  • 400g of butternut squash, deseeded and cubed
  • 2 tablespoons of melted coconut oil
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  1. Toss all ingredients in a bowl until the squash is coated.
  2. Cook for 45 minutes at 175 C (347 F) with the chickpeas.


  • 2 good handfuls of Curly Kale
  • 2 teaspoons lemon juice
  • 2 teaspoons coconut oil
  • ¼ teaspoon salt
  1. Steam the kale for 5 minutes, so it’s slightly wilted and a vibrant green.
  2. Toss in the lemon juice, oil and  salt when ready to serve.

Tahini, Miso & Orange Sauce

  • ¼ cup tahini
  • 2 tablespoons sweet white miso
  • 1 cup orange juice
  1. Blend all ingredients in a high-speed blender until smooth.

To serve

Serve in a simple bowl, starting with the kale, then the squash and chickpeas, finally topping with the Tahini Sauce.

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  1. Ginette

    This looks very good to me. I love the vibrant colours. I do not buy anything that comes in a can. I am lucky to have fresh chick peas, they are such a pretty shade of green and as I am shelling them, I love to look at the pretty design on each pea. Actually I had some yesterday. Most of the time there is only one pea in each pod but now and then I come across two nestled closely. Anyway, thank you for sharing this recipe.

  2. Mel Bee

    Mmm! Perfect combination of flavours! I usually put Malay curry powder on chickpeas so can’t wait to try this variation 🙂 another delicious recipe, thank you for sharing !!!

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