Chickpea, hazelnut, sweet potato and butternut squash salad

09 June 2014

This colourful, fresh and sweet-tasting salad makes a good lunch on its own but it will also work well as an accompaniment to a larger meal.

Cooking time

25 minutes




  • 250g sweet potato, peeled and diced
  • 250g butternut squash, peeled and diced
  • 4 tbsp olive oil
  • 200g tinned chickpeas, rinsed and drained
  • 60g blanched hazelnuts
  • 2 handfuls watercress leaves
  • 12 cherry tomatoes, halved
  • 2 spring onions, chopped
  • ½ cucumber, chopped
  • 2 tbsp balsamic vinegar


Preheat the oven to 200°C/400°F/Gas mark 6.

Place the sweet potato and butternut squash in a pan, cover with boiling water and simmer for 5–6 minutes until tender. Drain well and then spread out on a baking sheet. Drizzle with half the olive oil and bake in the oven for 15 minutes until browned at the edges. Allow to cool.

Transfer the baked sweet potato and butternut squash to a large bowl and add the chickpeas, hazelnuts, watercress, tomatoes, spring onions and cucumber. Toss together and dress with the remaining olive oil and balsamic vinegar.

This recipe is extracted from Eat your Way to Lower Cholesterol, written by nutritional therapist and health writer Ian Marber and consultant cardiologist Dr Laura Corr with dietician Dr Sarah Schenker. Published by Orion, £16.99.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.