Turmeric Cumin Chickpeas With Squash, Date And Avocado
"Turmeric Cumin Spiced Chickpea, Pumpkin Date and Avocado Salad with a lemon Tahini drizzle and a brown rice & quinoa mix. All the good sweet and savoury flavours in a bowl."
-- @healthyeating_jo
Recipe Intro From healthyeating_jo

This recipe is featured in our Vegan Weekly Meal Planner here!

Serves 4

For the salad:

2 cups cooked quinoa

1 cup cooked brown rice

2 avocados, diced

3 dates, pitted and chopped

Baked Squash (recipe below

5 oz mixed greens

Crispy Chickpeas (recipe below)

Crispy Chickpeas

Tahini Lemon Sauce (recipe below)


Divide all ingredients among 4 plates. Drizzle with tahini lemon sauce and serve.


Crispy Chickpeas


1 can chickpeas

1 tbsp olive or coconut oil

1/4 tsp salt

1 tsp turmeric

1 tsp cumin


Preheat oven to 350˚F. Rinse and drain chickpeas, and place on a clean tea towel rubbing gently to remove the skins.

Place the chickpeas on a lined baking tray and drizzle with olive oil and sprinkle over the spices.

Bake stirring every 10 minutes until your desired crispness.

Baked Squash


1 small acorn squash

1/2 tbsp chopped fresh rosemary

olive oil, as needed


Preheat oven to 350˚F. Slice pumpkin and place on a lined baking tray and drizzle with olive oil.

Sprinkle with rosemary or herb of choice. Bake for 20-30 minutes, turning once.

Tahini Lemon Sauce:

1/4 cup tahini

1 tbsp lemon juice

drizzle of maple syrup to taste

boiled water

Mix all ingredients together and add boiling water to desired consistency.