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Warm Butternut and Chickpea Salad with Tahini

Yields1 Serving

 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
 1 garlic clove, finely crushed or grated (I use my rasp)
 1/2 tsp. ground allspice (I skipped this, but it might add a nice warmth)
 2 Tbsp. olive oil
 1 19 oz. (540 mL) can chickpeas, rinsed and drained
 1/4 of a medium red onion, finely chopped
 1/4 cup coarsely chopped fresh cilantro or parsley
Tahini dressing
 1/4 cup lemon juice
 3 Tbsp. well-stirred tahini
 2 Tbsp. water
 2 Tbsp. olive oil (I used nice cold-pressed canola from Highwood Crossing)
 1 garlic clove, finely grated (I use my rasp)

Preheat the oven to 425°F.


Spread the squash out on a large rimmed baking sheet, stir the garlic (and allspice, if you like) into the oil, drizzle it over the squash, toss it around to coat and roast for 30 minutes, or until soft and starting to turn golden. Set aside to cool.


To make the tahini dressing, whisk everything together and taste; add water to thin it if you like, or more lemon if you like it more lemony.


To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a large bowl. Drizzle with dressing and toss to coat; serve immediately.