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Roast squash and crunchy chickpea chicken salad

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Roast squash & crunchy chickpea chicken salad
This fresh, tasty salad makes a perfect healthy lunch option. Originally featured in Balance magazine.
Serves
4
Prep
40 minutes
Each 373g serving contains (excludes serving suggestion)
KCal
362
Carbs
33.2g
Fibre
10.3g
Protein
25.8g
Fat
11.7g
Saturates
2.2g
Sugars
13.5g
Salt
0.5g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 butternut squash
16 pumps 1 cal spray sunflower oil
400g can of chickpeas, rinsed
2tsp ground cumin
20g pumpkin seeds
75g bag of washed rocket
small handful of fresh coriander
200g roast chicken breast, shredded
1/2 small red onion, cut into wedges
100ml low-fat plain yogurt
1tbsp tahini
1tbsp lemon juice
1 small garlic clove, crushed
1tbsp chopped fresh mint
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Method

Method

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