INCREDIBLE Roasted Squash + Chickpea Salad
October 19, 2009 § 1 Comment
The recipe was inspired by one of my favorite cooking bloggers, Smitten Kitchen, who got the idea from another favorite food writer, Molly Wizenberg from Orangette. Deb from Smitten summed it up best in her post. She writes: “Molly’s first book comes out this spring and to say that I’m just looking forward to reading it — and making more where has this recipe been my whole life-level favorites like this — might be the understatement of all understatements. To hold me over until it comes out, though, I know exactly what I’ll be eating.”
Ingredients for Salad:
2 cups chickpeas, pre-cooked
1 butternut squash
1-2 tablespoons olive oil
1/4 cup cilantro, chopped
1/4 cup flat-leaf parsley, chopped
1/2 red onion, finely chopped
salt, pepper to taste
Ingredients for the Dressing:
1/4 cup tahini, well-stirred
juice of 1 lemon
2 tablespoons olive oil
2+ tablespoons water (for loosening)
1 garlic clove, minced
1/4 teaspoon sea salt
1. Preheat oven to 425 degrees. Peel and cube butternut squash and toss with olive oil and season with sea salt and pepper. Bake until browned around the edges and slightly crisp, about 20-25 minutes. For a quick tutorial, I show “peeling” pictures in a previous previous butternut + couscous recipe.
2. Meanwhile, prepare dressing: Whisk tahini, lemon juice, olive oil, salt and garlic with a fork until well-incorporated. Loosen with water to reach desired consistency.
3. Chop cilantro, onion and parsley; in a large bowl, mixed with pre-cooked beans.
4. When cooked, combine squash bean mixture. Add dressing, a little at a time, until generously covered. Serve hot or at room temperature.
Diet Notes: Gluten-free, nut-free, vegan