Black chickpea, squash and pepper salad with chocolate chilli dressing

Chocolate I hear you say! This vibrant black chickpea, squash and pepper salad is a bold, flavour‑packed dish that brings colour and depth to any table. Sweet roasted squash, charred peppers and nutty black chickpeas create a hearty base, while a silky chocolate chilli dressing adds an irresistible mix of warmth, richness and subtle heat. Perfect as a nourishing lunch or a standout side, this salad celebrates big flavours, plant‑based protein and seasonal vegetables in one striking bowl.

½ Butternut squash, diced

1 Red pepper, diced, similar size to the squash

2 tbsp Extra virgin olive oil for roasting

1 tsp Ground cumin

4 Spring onions, cleaned and chopped into 2cm pieces, greens and whites

6 Radishs, halved and thinly sliced

500 g Cooked black chickpeas or 1 jar of bold bean black chickpeas drained, or you can use standard chickpeas

Small handful of coriander leaves to serve

Sprinkle of cocoa nibs (optional)

Dressing ingredients

100 ml Freshly squeezed orange juice

1 Clove of garlic crushed

1 tbsp Cider Vinegar

1 tbsp Hot honey (Or normal honey)

½ tsp Chilli powder

2 tbsp Lime juice, roughly half a lime

100 ml Extra virgin olive oil

25 g Dark, good quality chocolate min 70% cocao solids

Salt and pepper

Serves 3-4 depending how you are serving it

Pre - heat your oven to 200c / fan 180c

Toss the squash and pepper in the oil, then toss again with the cumin powder and season well.

Lay out on a baking tray and roast for 25-30 mins until tender and just starting to caramelize.

Set aside until you are ready to build your salad.

Meanwhile make the dressing.

Place the orange juice, garlic, vinegar and honey in a small sauce pan, bring to the boil and simmer for a couple of minutes until reduced and lightly syrupy.

Turn off the heat and pour into a jar, add the chocolate and stir it around so that it melts.

Add all the remaining ingredients and season, shake vigorously, obviously with a lid on, check for seasoning after and set aside, you want this dressing still warm when you serve.

Add all your salad ingredients, the squash, pepper, spring onions, radish and chickpeas to a bowl and add half the warm dressing and stir to coat before tipping out onto your serving plate/bowl.

Drizzle with extra dressing, garnish with coriander and cacoa nibs if you have them and tuck in.

You may have some dressing left which will solidify a little when fully chilled so just warm it up again.

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Black chickpea, squash and pepper salad with chocolate chilli dressing