This main dish salad is as delicious as it is nutritious. Lots of vitamins from the squash; protein and fiber from the chickpeas and plenty of healthy fats. Plus it makes your kitchen smell really good as the squash is roasting. Make it ahead and enjoy it warm or cold. I find this makes more tahini dressing than needed, so save any extra dressing for another use. Adapted from Casa Moro.
Serves about 2 – 3
1 medium butternut squash
2 minced garlic cloves, divided
4 tablespoons extra-virgin olive oil, divided
salt
one 15-ounce can chickpeas, rinsed and drained
¼ cup chopped red onion
¼ cup chopped fresh parsley
¼ cup freshly squeezed lemon juice (from one lemon)
3 tablespoons tahini
2 tablespoons water
Preheat oven to 400°. Cut the squash into bite-sized pieces.
In a large bowl, combine 1 minced garlic clove, 2T olive oil and a pinch of salt. Add the squash pieces and toss to coat. Spread out on a baking sheet and roast until tender, about 20 minutes.
In the same bowl, combine chickpeas, onion and parsley.
In a separate bowl, whisk together 1 minced garlic clove, lemon juice and tahini. Add water, 2T olive oil and a pinch of salt, whisking well.
Once squash is cooked, add to the chickpea mixture. Add the tahini dressing to taste and toss to coat well.