5.12.16

we were admittedly the last to know about London’s top plant-based food blogger, Deliciously Ella. Upon meeting her here in L.A. last spring (see here for the full scoop), it was immediately clear why everyone across the pond is gaga over her blog, books, and brand new London cafe, The Mae Deli. Everything about Ella’s lifestyle is sincere, fresh, healthy and right up our alley.

Ella’s latest cookbook, Deliciously Ella Every Day, offers a new batch of quick and easy plant-based recipes, like the roasted squash and chickpea salad recipe we’re sharing below. There’s not much we love more than veggie mono-meals like this one – simple as can be, but still totally inventive. Make this salad as a light main dish or flavorful side, then check out her healthy guide to London here for even more of the Ella experience.

This may sound simple but – trust me – it’s so much more than it seems. I first made this for a collaboration with a café in London and it was such a hit that I knew I had to share it with you all, too! It is a great simple dinner for one, or you can make a huge bowl of it to serve with friends alongside lots of my Black Bean Burgers.

ELLA’S ROASTED SQUASH AND CHICKPEA SALAD
Serves 1

ingredients:

For the salad:
4-oz piece of butternut squash
1 tsp paprika
1 tsp dried mixed herbs (I use herbes de Provence)
salt
olive oil
1/2 cup canned chickpeas, drained and rinsed
1/2 tsp chili powder
1 big handful of arugula
1 1/2 oz drained oil-packed sun-dried tomatoes, chopped

For the dressing:
1 Tbsp olive oil
1/2 Tbsp apple cider vinegar
1/2 tsp ground turmeric
1 tsp honey
salt and pepper

directions:

Preheat the oven to 425°F (convection 400°F).

Peel the squash, then cut it into small bite-size pieces. Place on a baking sheet with the paprika, mixed herbs, a little salt and olive oil. Bake for about 30 minutes, until tender.

Place the chickpeas on a separate baking sheet with the chili powder, toss well to coat and bake for 20 minutes, until they’re firm but not too crunchy.

Mix all the dressing ingredients together, seasoning with a bit of salt and lots of pepper.

Once the chickpeas and squash have cooked and cooled, mix them with the arugula and sun-dried tomatoes, then pour on the dressing and toss everything together.

Tweak it: If you don’t have any squash, then try using sweet potato instead, it tastes awesome in this!

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