This chickpea salad is that memory realised in the available ingredients. It's chickpeas and butternut squash smothered in creamy vegan sour cream, with a hint of cumin and chili. The vegan sour cream from Gormandize makes a great stand-in for plain yoghurt. I've never been able to find a vegan yoghurt that isn't sweet. Do they exist?
Spiced Chickpea, Butternut Squash and Yoghurt Salad
Serves 4
Ingredients
710 g butternut squash (900 ml chopped)
1/4 red onion
a handful of parsley (optional)
2 400 g cans of chickpeas (750 ml drained)
1 recipe vegan sour cream
1 1/2 tbsp lemon juice
1 tsp ground cumin
1/8 tsp chili powder
Method
1. Chop the butternut squash into 3x3 cm squares. Toss with olive oil, salt and pepper and roast at 200 C for 40 minutes, or until tender.
2. Finely chop the onion and parsley. Drain and rinse the chickpeas. Make the sour cream. Gently combine all ingredients except the parsley and add salt to taste. Sprinkle the parsley on top.
2. Finely chop the onion and parsley. Drain and rinse the chickpeas. Make the sour cream. Gently combine all ingredients except the parsley and add salt to taste. Sprinkle the parsley on top.