Chickpeas Coconut and Squash Salad

Creativity, art and nutrition all get targeted in this unique salad.

The salad has a range of colors and ingredients that make it exciting and very satiating at the same time.

Preparation:

Slice a butternut squash into rings. Season it with sea salt and crushed peppercorns.

Roast in a pre heated oven for 15 minutes. Remove and let it cool.

Mix together any salad greens of choice, baby spinach, shredded carrots, boiled chickpeas, sliced tomatoes, chopped onions, grated coconut in a colander to remove any excess water.

Arrange the squash rings in the serving tray and top them with the salad mix.

Pour over the cashew coconut dressing and serve the salad.

Cashew Coconut dressing:

Soak a bunch full of cashews for four hours.

Grind together the soaked cashews, grated coconut, green chili, garlic, salt and lime juice adding some water to a pourable consistency.

Enjoy your chicocosquash salad and refresh your taste buds.

This salad is suitable for vegan meal.