Butternut Squash and Chickpea Salad
Serve this delicious, colorful and seasonal salad warm. For extra texture- roast half the chickpeas alongside the
butternut squash to give you a little crunch. This salad is full of vitamin A, Fiber and protein! Serves 4

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds),
peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed
1/4 cup of red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Directions:
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, 1/2 the drained chickpeas, olive oil, and a few pinches of salt. Toss until evenly coated. Roast them on a baking sheet for 25 minutes, or until squash is soft and chickpeas crunchy. Remove from the oven and cool. Meanwhile, make the dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk, and taste for seasoning. You may need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, Serve immediately.

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