Prep Time: 10 min
Cook Time: 25 min Makes 4 Servings
Ingredients For the salad:
1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
2 tablespoons olive oil
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For the 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
Preheat the oven to 425°F.
Combine the butternut squash, garlic, olive oil, and a few pinches of salt and toss until evenly coated. Roast for 25 minutes, or until soft. Remove from the oven and cool slightly.
While the squash is roasting, make the tahini dressing: Whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. If necessary, add 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, and toss carefully, or serve the salad with the dressing on the side. Serve immediately (or refrigerate lightly-dressed salad until ready to serve).