The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Za'atar Chickpea Salad with Seasonal Squash & Pomegranate
Roasted squash, broccoli, za’atar spiced chickpeas – this plant-based combo is a hearty hit of vitamins. Juicy pomegranate seeds, chopped mint and pistachios deliver classic Persian flavours. A sweet maple-tahini dressing on top brings everything together.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp maple syrup (use half)
- 1 pomegranate (use half)
- 1 handful of fresh mint (use half)
- 180g Tenderstem broccoli (use half)
- 1 tbsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 small butternut squash (use half)
- 20g pistachios (use half) (Nuts)
- 1 unwaxed lemon
- 1 tbsp tahini (use half) (Sesame)
Nutritional Information
Calories: 532
Protein: 21g
Carbs: 63g
Fat: 22g
Ingredients
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint
- 230g chickpeas (Chickpeas, water, salt)
- 180g Tenderstem broccoli
- 20g pistachios (Nuts)
- 1 tbsp tahini (Sesame)
- 1 small butternut squash
- 1 tsp maple syrup
- 1 pomegranate
- 1 tbsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
Nutritional Information
Calories: 505
Protein: 20g
Carbs: 55g
Fat: 22g
Za'atar Chickpea Salad with Seasonal Squash & Pomegranate
Roasted squash, broccoli, za’atar spiced chickpeas – this plant-based combo is a hearty hit of vitamins. Juicy pomegranate seeds, chopped mint and pistachios deliver classic Persian flavours. A sweet maple-tahini dressing on top brings everything together.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skin on, cut the squash into 1cm-thick wedges. Place onto a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, turning halfway through, until golden and soft.
- Trim the broccoli. Drain and rinse the chickpeas. In the final 15 mins of cooking the squash, add the chickpeas to one side of the baking tray and toss with za'atar and 1 tsp oil. Place the broccoli on top and drizzle with 1 tsp oil. Season with sea salt and black pepper. Bake for 10-15 mins, until golden and crispy.
- Make the maple-tahini dressing; in a small bowl, mix the tahini, maple syrup, juice from half the lemon and 2-3 tsp water. Season with sea salt and black pepper and stir to combine.
- Roughly tear the mint leaves. Roughly chop the pistachios. Halve the pomegranate and remove the seeds.
- Serve the roasted squash with the spiced chickpeas and broccoli. Scatter over the pomegranate seeds, pistachios and mint. Drizzle with the maple-tahini dressing.
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