Yield: 4
Warm Squash & Chickpea Salad
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
Salad
- 4 cups butternut squash
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ cup fresh chives
- ¼ cup fresh cilantro
- Salt and pepper, to taste
Dressing
- ¼ cup tahini
- 1 lemon, juice
- 1 garlic clove, grated
- ¼ cup water
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Arrange the squash on the baking sheet and coat evenly with the olive oil. Season the squash with the paprika, cumin, salt, and pepper. Bake the squah until it is golden and fork-tender, about 25 minutes, tossing once halfway through.
- Meanwhile, in a small bowl, whisk together the tahini, lemon juice, and garlic. Whisk in the water, 1 tablespoon at a time, until the sauce reaches the desired consistency. Set it aside.
- Once the squash is cooked, transfer it into a large mixing bowl. Stir in the chickpeas, chives, and the dressing.
- Serve immediately topped with the fresh cilantro.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 90mgCarbohydrates: 26gFiber: 8gSugar: 4gProtein: 5g
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