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Servings: 4
Author: Lisa Lin

Mediterranean Chickpea Salad Stuffed Squash

Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 2 pounds delicata squash, cut lengthwise and seeded

Chickpea Salad

  • 2 cups (340g) canned chickpeas, rinsed
  • 1/2 large red pepper, finely chopped
  • 3 tablespoons chopped red onion
  • 6 pitted kalamata olives, chopped
  • 2 medjool dates, pitted and chopped
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon red-wine vinegar
  • 1 1/2 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram, optional
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • salt and pepper, to taste
  • chopped parsley, optional


  • Preheat oven to 350ºF (175ºC).
  • Place delicata squash, cut-side down in a baking pan. Fill pan with about 1/4 inch of water and place in the oven. Bake for 23 to 27 minutes, until squash can be easily pierced with a fork.
  • While baking the squash, prepare chickpea salad. In a large bowl, mix chickpea salad ingredients together and set aside.
  • Serve by scooping chickpea salad into the cavity in the squash. You may have some chickpea salad leftover.
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