Crispy Chickpea and Squash Bowls With Lemon-Tahini Dressing

Build a filling autumn bowl with browned squash, crisp roasted chickpeas, grains and a tangy lemon-tahini dressing. Roasting the drained chickpeas and squash in separate sections of a tray gives each room to brown. Keeping the components separate after cooking also makes it easier to prepare lunches ahead without the chickpeas softening in the dressing or squash juices.

Ingredients for four bowls

• 1 medium squash, such as butternut, peeled if needed, seeded and cut into 2 cm cubes
• 2 cans (400 g each) chickpeas, drained, rinsed and dried very well
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Fine salt and black pepper
• 200 g (about 1 cup) uncooked quinoa, brown rice or farro
• 2 tablespoons pumpkin seeds, optional
• A handful of chopped parsley or coriander, optional

For the dressing:

• 60 g (¼ cup) tahini
• Juice of 1 lemon, plus more to taste
• 1 small garlic clove, finely grated
• 3–5 tablespoons cold water
• A pinch of salt

Roast the squash and chickpeas separately

Heat the oven to 220°C (200°C fan). Line a large rimmed baking tray with baking paper. If your tray is too small to keep the ingredients in separate, uncrowded sections, use two trays. Crowding traps steam and slows browning, while separation helps keep moisture from the squash away from the chickpeas.

Pat the chickpeas thoroughly dry with a clean tea towel or paper towel; surface moisture makes it harder for them to dry and brown. Spread them over one side of the tray. Put the squash on the other side. Toss the squash with 1 tablespoon oil, cumin, smoked paprika, salt and pepper. Toss the chickpeas with the remaining oil and a little salt. Keep the piles distinct as they roast.

Roast for 25–35 minutes, turning the squash and shaking the chickpeas once halfway through. The squash should be tender with browned edges; the chickpeas should look dry and golden. Their shells may split, and they will crisp further as they cool. If the squash needs more time, remove the chickpeas once browned and continue roasting the squash.

Cook a grain while the tray is in the oven

Prepare quinoa, brown rice or farro according to its packet directions. Quinoa cooks relatively quickly and has a light texture; brown rice is a sturdy option for meal prep, while farro is pleasantly chewy. Choose the grain you prefer, or use what you already have. Drain any excess water and season the cooked grain with a little salt and pepper.

For an easy serving plan, divide the warm grain among four bowls, then add squash and chickpeas. Finish with dressing, pumpkin seeds and herbs. For packed lunches, let hot components cool before assembling, or store them separately and add the chickpeas and dressing just before eating to preserve their texture.

Whisk a pourable lemon-tahini dressing

Stir the tahini, lemon juice, garlic and salt together. The mixture may thicken at first. Whisk in cold water a tablespoon at a time until it becomes smooth and easy to drizzle. Add more lemon for brightness or a little extra water if it thickens while standing. Adding water gradually gives you control over the consistency without making the dressing too thin.

For a sesame-free alternative, use 60 g (¼ cup) plain sunflower-seed butter in place of tahini, then add water gradually to reach the same consistency. Check the label for sesame and allergen cross-contact information, especially when cooking for someone with a sesame allergy. A simple lemon-and-olive-oil dressing is another option: whisk 3 tablespoons olive oil with 2 tablespoons lemon juice, a pinch of salt and black pepper.

Store the components for lunch prep

For the best texture, store the grain, squash, chickpeas and dressing in separate clean, covered containers. Keeping the chickpeas apart from wetter ingredients helps them retain more crispness, and adding dressing when you serve the bowl prevents the grain and vegetables from sitting in it. Refrigerate perishable cooked components promptly; do not leave them at room temperature for extended periods.

The UK Food Standards Agency advises cooling cooked food quickly and refrigerating it within one to two hours, and keeping a fridge at 5°C or below. Follow the FSA’s current advice and any stricter local guidance. Use clean utensils when portioning, and reheat only the serving you plan to eat until it is steaming hot throughout. Refrigerated leftovers are generally best used within 48 hours under FSA guidance.

The chickpeas will lose some crispness in the fridge. Re-crisp them on a baking tray in a hot oven or air fryer, then let them cool slightly before adding to the bowl.

Source: GOV.UK