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roasted chickpea and tomato salad

Roasted Chickpea and Tomato Salad

Maggie Michalczyk, RDN
Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.
Prep Time 20 mins
Cook Time 10 mins
Servings 2 -3 servings


  • 2 cans chickpeas rinsed and drained
  • 1 small to medium butternut squash peeled and cubed
  • 3 tbsp. avocado oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • 1 package Wild Wonders® Tomatoes halved
  • ½ cup Kalamata olives halved
  • 2 tbsp. fresh parsley chopped
  • 1 tbsp. extra-virgin olive oil
  • ¼ cup grated parmesan cheese


  • Preheat the oven to  375 degrees F. Use a paper towel to pat dry the chickpeas ensuring they are super dry. Peel and cube the butternut squash. 
  • Toss both the butternut squash and chickpeas with the avocado oil, salt, pepper and garlic powder. Bake for 20 minutes until the squash is fork tender, tossing halfway through to ensure even cooking.
  • While the butternut squash and chickpeas are roasting, prepare the rest of the salad. 
  • Cut the tomatoes and olives in half, chop the parsley and toss together with the olive oil. 
  • Once the squash and chickpeas have roasted and cooled, toss with the rest of the ingredients and finish with the parmesan cheese. 
Keyword chickpeas; tomatoes; olives; salad