This salad was my first use of the tahini and I can't wait to incorporate it into more meals. When I first licked a bit of tahini off my finger, I wasn't crazy about the flavor. I actually uttered an audible "yuck". However, when mixed in with the other dressing ingredients, it took on a much more pleasant flavor that nicely coated the chickpeas and squash. We ate this over mixed greens, but it can also just be eaten plain. This was a quick, healthy lunch to help get us on track after all of our gluttonous holiday eating!
One Year Ago: Orange French Toast with Challah
Warm Butternut Squash and Chickpea Salad with Tahini
as seen on Veggies by Season
-3 lb. butternut squash, peeled, seeded, and cut into 1/2" pieces
-2 cloves garlic, minced
-pinch ground nutmeg
-1 (15oz.) can chickpeas, drained
-1/2 medium red onion, finely chopped
-1/4 cup coarsely chopped cilantro
-juice from 1 lemon
-2 tbsp tahini
-1 tbsp olive oil
-salt and pepper
1. Preheat oven to 425F. Line a baking sheet with foil or spray with cooking spray. In a large bowl, toss garlic, squash, and onions with a drizzle of olive oil, salt, and nutmeg. Lay out on 2 baking sheets.
2. Bake for 20 minutes.
3. Whisk together lemon juice, tahini, olive oil, and salt and pepper. Mix dressing with chickpeas and cilantro. Fold in slightly cooled squash, garlic, and onions. Serve plain or atop mixed greens.