Dinner Week 11 - Warm Butternut and Chickpea Salad
KCSwigart
Posts: 67
What You'll Need:
For Salad
1 medium butternut squash, peeled and seeded and cubed
1 medium garlic clove, minced or pressed
2 tbsp. olive oil
salt
1 15-oz. can chickpeas, drained and rinsed
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For Tahini Dressing
1 medium garlic clove, finely minced
1/4 cup lemon juice
3 tbsp. well-stirred tahini
2 tbsp. water
2 tbsp. olive oil
What You'll Need to Do:
Preheat oven to 425 F. In a large bowl, combine the butternut squash, garlic, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, 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. The sauce should have plenty of nutty tahini flavor but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Add tahini dressing, to taste, and toss carefully.
Enjoy!
For Salad
1 medium butternut squash, peeled and seeded and cubed
1 medium garlic clove, minced or pressed
2 tbsp. olive oil
salt
1 15-oz. can chickpeas, drained and rinsed
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For Tahini Dressing
1 medium garlic clove, finely minced
1/4 cup lemon juice
3 tbsp. well-stirred tahini
2 tbsp. water
2 tbsp. olive oil
What You'll Need to Do:
Preheat oven to 425 F. In a large bowl, combine the butternut squash, garlic, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, 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. The sauce should have plenty of nutty tahini flavor but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Add tahini dressing, to taste, and toss carefully.
Enjoy!
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