Salads

Roasted Delicata Squash & Chickpea Salad

Adapted from smittenkitchen.com

Substitute the delicate squash for any winter squash you have at hand, or even sweet potatoes for a fun twist on this tasty recipe! 

Delicata_Squash_Chickpea_Salad

Prep Time

30 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

2 squash, delicata (peeled and chopped into 1/2'' cubes)
2 cloves garlic (peeled and minced (divided))
3 tablespoons olive oil
15 ounces chickpeas (drained and rinsed)
1⁄4 cup onion, red (finely chopped)
1⁄2 cup cilantro, fresh (finely chopped)
1 tablespoon lemon juice
1 1⁄2 tablespoons tahini
1 1⁄2 tablespoons water
  salt

Instructions

Preheat the oven to 425º. Toss the squash with 1 clove of minced garlic and 2 tablespoons of olive oil on a baking sheet. Roast in the oven until the squash is tender but not mushy, about 20 minutes. 

Meanwhile, combine the second clove of minced garlic with the lemon juice, tahini, water, and the remaining tablespoon of olive oil either in a bowl or a jar with a tight-fitting lid. Whisk or shake the dressing until it is well combined. If need be, add a bit more water to thin the dressing.

Once the squash is roasted, toss it with the rinsed chickpeas, red onion, and coarsely chopped cilantro. Add tahini dressing to taste - you probably will have dressing left over—save it to add to salads throughout the week. Add salt to taste and serve.