• Susie Csorsz Brown

Warm Butternut Squash and Chickpea Salad

Hurry, hurry! Get dinner ready! You know those evenings? This is actually so easy: once the veggies are in the oven, you can mix the dressing and then toss it all together as soon as the squash is finished. Or roast the squash the night before. This is an awesome lunchbox lunch, too. Or a addition to a picnic spread. Hope you try it!


Warm Butternut Squash and Chickpea Salad


Servings: 6 servings


Ingredients


For salad:

2 medium butternut squashes (each about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

2 tablespoons olive oil

Salt

two 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/2 of a medium red onion, finely chopped

3/4 cup coarsely chopped fresh 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

1/2 teaspoons ground allspice

1 tablespoon red wine vinegar

2 tablespoons water

2 tablespoons olive oil

salt and pepper to taste

sriracha to taste


Directions


Preheat the oven to 425°F.


In a large bowl, combine the butternut squash, garlic, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft and browned. Remove from the oven and cool.


Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini and allspice and red wine vinegar, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. Add salt and pepper, to taste. You might need to add more water to thin it out.


About 10 minutes before assembling the salad, place chopped onions in a small bowl and cover with cool water to soak. After about 10 minutes, drain well. To assemble the salad, combine the squash, chickpeas, the drained onions, and parsley in a mixing bowl. Add the tahini dressing to taste, and toss carefully. Serve immediately. I like mine with sriracha, but you might not like the bit of spice. Enjoy!


By the way: this is a perfect take-along lunch.




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