Za'atar Chickpea Salad with Seasonal Squash & Pomegranate

Serving size

1 person 2 people 4 people

Ingredients

75g pomegranate seeds
2 tsp za'atar

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
10g pistachios (Nuts)
2 tsp maple syrup (use half)

(maple syrup(100%))
1 unwaxed lemon (use half)
1 handful of fresh mint
230g chickpeas

(Chickpeas, water, salt)
180g Tenderstem broccoli
1 tbsp tahini (Sesame)
1 small butternut squash

Allergens

Contains: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	537Kcal
	411kJ	2249kJ
Fat	3.5g	19g
of which saturates	0.5g	3.0g
Carbohydrates	8g	43g
of which sugars	2.7g	15g
Protein	3.2g	18g
Salt	0.2g	1.1g
Fibre	3.4g	19g

Ingredients

2 tsp maple syrup (use half)

(maple syrup(100%))
75g pomegranate seeds (use half)
10g pistachios (use half) (Nuts)
2 tsp za'atar (use half)

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 handful of fresh mint (use half)
180g Tenderstem broccoli (use half)
230g chickpeas (use half)

(Chickpeas, water, salt)
1 small butternut squash (use half)
1 unwaxed lemon
1 tbsp tahini (use half) (Sesame)

Allergens

Contains: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	564Kcal
	378kJ	2361kJ
Fat	3.0g	19g
of which saturates	0.5g	3.0g
Carbohydrates	8g	51g
of which sugars	2.8g	18g
Protein	3.0g	19g
Salt	0.18g	1.1g
Fibre	3.3g	21g

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Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Za'atar Chickpea Salad with Seasonal Squash & Pomegranate

Prep time: 15 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Vegan

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.

Cooking Instructions

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.

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, the half pack of 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
Serve the roasted squash with the spiced chickpeas and broccoli. Scatter over the pomegranate seeds, pistachios and mint. Drizzle with the maple-tahini dressing.