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Warm butternut squash and chickpea salad

Lemon, tahini, butternut squash, garlic, chickpeas were made to be together

7 / 10
cook time:
40 min
For salad:
Medium butternut squash (about 2 to 2 1/2 pounds) 1 Pcs.
Garlic, minced 1 Cloves
Ground allspice 1/2 Tsp
Israeli Olive oil 2 Tbsp
Dead sea Salt
Can chickpeas 1.5 Cup
Red onion 1/4 Pcs.
Coarsely chopped fresh cilantro or parsley 1/4 Cup
For tahini dressing:
Garlic, minced 1 Cloves
Lemon juice 1/4 Cup
Tahini 3 Tbsp
water 2 Tbsp
Israeli Olive oil 2 Tbsp
1 Step
Preheat the oven to 425°F (220°C)
2 Step
In a large bowl, combine the butternut squash, garlic, allspice, 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 the oven and cool.
3 Step
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.
4 Step
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
Recipe made with our
424 Salt110 gr
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