Chickpea and Ricotta Salad

A flavorful summer salad featuring yellow squash roasted with a spice mixture and tossed with feta and chickpeas.


  • 1 medium yellow squash
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon tumeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground ginger
  • pinch red pepper flakes
  • 1 tablespoon olive oil


  • 3-4 handfuls of kale or lettuce
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/4 cup crumbled feta
  • Lemon Vinaigrette, for serving


Cut squash in to 1/4" thick wedges. Blend spices together and toss with squash and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or up to overnight.

When ready, preheat oven to 375˚.

Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.

Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.