Roasted Squash & Chickpea Salad

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Roasted Squash & Chickpea Salad
Blue ApronVegetarian
✓ Available this week · Jun 15 – Jun 21, 2026
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⏱ ~60 min  ·  🍽 2 servings  ·  📊 Medium
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3/ 10
MealFan's take
Niche pick
Vegetarian that ranks in the 3th percentile for protein.
Protein1/5
Ease2/5
👍 Best for
✓ Vegetarian lovers
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✕ You're chasing high protein
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
16g
Protein
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
3th pctl
More protein than 3% of 1,474 meals
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Vegetarian✓ Wheat Free✓ Greek
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 each Delicata Squash
2 oz Arugula
1 each 15.5-oz can Chickpeas
1 bunch Mint
1 ½ tbsp Dried Tart Cherries
2 oz Feta Cheese
1 each Lemon
2 clove Garlic
1 tbsp Pomegranate Syrup
2 tsp Honey
1 tbsp Fig Spread
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Trim and halve the squash lengthwise; scoop out seeds and medium dice. Spread on a sheet pan, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20-24 minutes until browned and fork-tender.
2
Meanwhile, drain and rinse the chickpeas. Peel and roughly chop 2 garlic cloves (4 for 4 servings). Pick the mint leaves. Quarter and deseed the lemon(s). In a bowl, whisk together the fig spread, pomegranate syrup, honey, the juice of 2 lemon wedges (4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the drained chickpeas in an even layer. Cook undisturbed 5-7 minutes until lightly browned (they may pop). Add the garlic and stir frequently 2-3 minutes until slightly softened. Remove from heat. Stir in the juice of the remaining lemon wedges. Taste and season.
4
In a large bowl, combine the arugula, cooked chickpeas, roasted squash, and dressing; season and toss to coat. Serve topped with the cherries, crumbled feta, and torn mint leaves.
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Blue Apron
Roasted Squash & Chickpea Salad

Blue Apron puts Roasted Squash & Chickpea Salad with with Feta Cheese & Fig-Pomegranate Dressing on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]

Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.

Nutrition per serving

16g Protein
⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
🌿 Vegetarian
✓ Perfect for
Vegetarians
⚠ Not ideal for
High-protein requirements
Vegans

How to make it

  1. Preheat the oven to 450°F. Rinse and dry all produce. Trim and halve the squash lengthwise; scoop out seeds and medium dice. Spread on a sheet pan, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20-24 minutes until browned and fork-tender.
  2. Meanwhile, drain and rinse the chickpeas. Peel and roughly chop 2 garlic cloves (4 for 4 servings). Pick the mint leaves. Quarter and deseed the lemon(s). In a bowl, whisk together the fig spread, pomegranate syrup, honey, the juice of 2 lemon wedges (4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper.
  3. Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the drained chickpeas in an even layer. Cook undisturbed 5-7 minutes until lightly browned (they may pop). Add the garlic and stir frequently 2-3 minutes until slightly softened. Remove from heat. Stir in the juice of the remaining lemon wedges. Taste and season.
  4. In a large bowl, combine the arugula, cooked chickpeas, roasted squash, and dressing; season and toss to coat. Serve topped with the cherries, crumbled feta, and torn mint leaves.

Roasted Squash & Chickpea Salad is a Blue Apron meal

Blue Apron delivers weekly meals across the US.

Read the Blue Apron review Compare vs competitors

Frequently asked questions

Which meal service offers Roasted Squash & Chickpea Salad?

Roasted Squash & Chickpea Salad is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.

Is Roasted Squash & Chickpea Salad vegetarian?

Roasted Squash & Chickpea Salad is tagged as Vegetarian, Wheat Free, Greek on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.

How long does Roasted Squash & Chickpea Salad take to prepare?

Roasted Squash & Chickpea Salad is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.

Sources: Wikipedia

❓ Frequently asked questions
Is Roasted Squash & Chickpea Salad high in protein?+
It has 16g of protein per serving — moderate rather than high-protein.
How long does Roasted Squash & Chickpea Salad take to make?+
About 60 minutes, rated medium difficulty, and it serves 2.
Does Roasted Squash & Chickpea Salad list its allergens?+
Blue Apron does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
What diets does Roasted Squash & Chickpea Salad work for?+
It is tagged Vegetarian, Wheat Free, Greek.
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Brand: Blue Apron Protein: 16g Servings: 2
Pre-filled from our kitchen database · Delicata Squash, Arugula , 15.5-oz can Chickpeas, Mint, Dried Tart Cherries, Feta Cheese, Lemon, Garlic
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