Grilled Autumn Vegetable and Chickpea Salad with Maple Tahini Dressing
A vibrant, smoky salad featuring seasonal autumn vegetables grilled to perfection, combined with protein-rich chickpeas, tossed in a creamy maple tahini dressing. This vegan dish highlights the sweet and earthy flavors of fall produce, perfect for a light yet satisfying meal.
Overview
This grilled autumn vegetable and chickpea salad combines smoky-charred seasonal vegetables with creamy maple tahini dressing for a nutrient-packed vegan and gluten-free meal. The smoky grill flavors energize the sweet earthiness of butternut squash, red onion, and bell pepper, balanced by the protein-rich chickpeas. It's a perfect salad for cooler months when autumn vegetables shine.
Why you’ll love it
- Uses simple grilling to deepen natural sweetness and add smoky character.
- Maple tahini dressing is creamy, slightly sweet, and tangy, enhancing all flavors.
- Vegan, gluten-free, and packed with plant-based protein for a satisfying meal.
- Quick prep and cook times, with easy-to-find ingredients.
- Great served warm or at room temperature, perfect for leftovers.
Ingredient notes
- Butternut squash: peeled, seeded, and cut into cubes or slices for even grilling.
- Chickpeas: canned and rinsed for convenience; dried chickpeas can be cooked ahead.
- Tahini: smooth sesame seed paste key for dressing texture and flavor; stir well before measuring.
- Maple syrup: adds natural sweetness to balance tahini’s earthiness.
- Fresh lemon juice: brightens the dressing with essential acidity.
- Smoked paprika: enhances smoky flavor profile alongside grilling.
Step-by-step
- Preheat a grill pan or outdoor grill over medium-high heat.
- Toss butternut squash, red onion wedges, and red bell pepper slices with olive oil, salt, pepper, and smoked paprika.
- Grill vegetables for about 5–7 minutes per side, until tender and nicely charred, turning occasionally.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, garlic powder, water, and salt until smooth. Adjust consistency with more water if needed.
- Drain and rinse chickpeas. Add to a large bowl with grilled vegetables.
- Toss chickpeas and vegetables with maple tahini dressing until evenly coated.
- Garnish with chopped fresh parsley or toasted pumpkin seeds if desired.
Serving & storage
Serve the salad warm or at room temperature as a main or side. It pairs well with crusty bread or grain bowls for extra heartiness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy chilled. Stir dressing before serving if it thickens.
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Chef tips
- For best results, use a hot grill to get good char marks and smoky flavor.
- You can swap butternut squash with other seasonal squash or sweet potato.
- Adjust the dressing thickness by adding more water or tahini to your preference.
- Toast pumpkin seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently, until fragrant.
- Store leftovers in a sealed container and consume within 3 days for freshness.
Ingredients
- 400 gbutternut squash, peeled and cut into 2 cm cubes
- 1 mediumred onion, cut into wedges
- 1 largered bell pepper, sliced
- 1 tbspolive oil
- 1 tspsmoked paprika
- 1/2 tspsalt, plus more to taste
- 1/4 tspblack pepper
- 400 gcanned chickpeas, drained and rinsed (about 1 3/4 cups)
- 60 gtahini (about 1/4 cup)
- 2 tbsppure maple syrup
- 3 tbspfresh lemon juice (about 1 lemon)
- 1/2 tspgarlic powder
- 45-60 mlwater (3-4 tablespoons), to thin dressing
- 2 tbspfresh parsley, chopped (optional)
- 2 tbsptoasted pumpkin seeds (optional)
Equipment
- grill pan or outdoor grill
- mixing bowls
- whisk
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories320
- Protein10 g
- Carbs38 g
- Fat13 g
Step-by-step
Step 1
Preheat a grill pan or outdoor grill over medium-high heat (around 200°C / 400°F).Step 2
In a large bowl, toss butternut squash cubes, red onion wedges, and red bell pepper slices with olive oil, smoked paprika, salt, and black pepper to coat evenly.Step 3
Place vegetables on the hot grill and cook for 5–7 minutes per side, turning occasionally until tender and charred in spots.Step 4
Meanwhile, prepare the dressing by whisking together tahini, maple syrup, lemon juice, garlic powder, salt, and 3 tablespoons water in a small bowl. Add extra water if needed to reach a smooth, pourable consistency.Step 5
In a large bowl, combine the grilled vegetables with the drained chickpeas.Step 6
Pour the maple tahini dressing over the vegetable and chickpea mixture and toss gently to combine and coat everything evenly.Step 7
Garnish with chopped fresh parsley and toasted pumpkin seeds if using. Serve warm or at room temperature.
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