Spiced Summer Squash Salad with Chickpeas

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Spiced Yellow Squash Salad with Chickpeas | Naturally ella

In the summer months, summer squash plays second fiddle to their zucchini cousin. It's zucchini this and zucchini that but in reality, summer squash is just as good (and versatile in cooking!) One of my favorite summer recipes is this squash soup but the pesto bruschetta is a close second. This spiced squash salad is an older recipe but it's a solid summer recipe. The squash soaks up the spice flavors and the tangy feta/lemon juice help round out the overall flavor of the salad.

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Curry Marinated Summer Squash Salad

A flavorful summer salad featuring yellow squash roasted with a spice mixture and tossed with feta and chickpeas.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 340kcal
Roasted Squash
  • 1 medium yellow squash
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon tumeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground ginger
  • pinch red pepper flakes
  • 1 tablespoon olive oil
  • 3-4 handfuls of kale or lettuce
  • 1 cup cooked chickpeas (drained and rinsed)
  • 1/4 cup crumbled feta
  • Lemon Vinaigrette (for serving)
  1. Cut squash in to 1/4" thick wedges. Blend spices together and toss with squash and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or up to overnight.
  2. When ready, preheat oven to 375˚.
  3. Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.
  4. Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.
Tips & Tricks: Add a bit of texture to your salad: fry the chickpeas in a couple teaspoons of olive oil until they are golden and begin to pop. Sprinkle with a bit of salt and pepper before tossing in the salad.
Stock up: get the pantry ingredients you will need: summer squash, chickpeas, spices
Nutrition:  see the information.


Calories: 340kcal | Carbohydrates: 47.9g | Protein: 12.3g | Fat: 13.4g | Saturated Fat: 4g | Cholesterol: 16.7mg | Sodium: 388mg | Fiber: 10.1g | Sugar: 4.9g
Prep Time: 10 minutes
Cook Time :25 minutes

Spiced Squash Salad


I believe salads are the easiest recipe to deviate from. Pretty much toss anything in a bowl, toss it with a bit of dressing, and you can come out with a delicious lunch. This spiced squash salad is no different. A few ways I like to change it up:

Grains: Add a big scoop of cooked grains to this salad. Quinoa, millet, sorghum, or a mix of grains are all good choices.

Vegetables: During the summer months, it's hard for me to not toss everything into a salad. However, a few good additions to this salad include tomatoes, zucchini, and even roasted potatoes.

Greens: Use what you can find fresh. Often lettuce is a bit bitter if you live in hot areas but kale makes for a solid second choice (just massage it with a bit of salt to help wilt it slightly!)

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11 comments on “Spiced Summer Squash Salad with Chickpeas”

  1. The squash certainly doesn't look lonely anymore on that beautiful plate of food. What a fantastic use for it. It's just gorgeous!

  2. Another hit! I made this for a potluck and it was all gone...while the boring pasta salad languished there, rejected. Thanks for a great recipe!

  3. When I want to veganize a recipe that has feta, I usually replace it with salty olives, but that doesn't seem right with the curried squash. Do you have any other suggestions?

    1. I was a bit stumped, so I did a quick search and think there might be some good suggestions in the comments of this Kitchn post. I think maybe a brined tofu might work (and add a bit of heft to the salad!)


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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