Roasted Butternut Squash And Chickpea Salad With Tahini Dressing
- 1 whole Butternut Squash, Peeled And Cubed Into 1/2-1 Inch Pieces
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Minced
- 1 dash Salt And Pepper
- 15 ounces, weight Canned Chickpeas, Drained And Rinsed
- 1/4 whole Red Onion, Diced
- 1/4 cups Basil, Slivered
- FOR THE DRESSING:
- 1 clove Garlic, Minced
- 1/4 cups Lemon Juice
- 3 Tablespoons Tahini
- 2 Tablespoons Water
- 2 Tablespoons Olive Oil
- 1. Preheat oven to 425u0b0F. In a large bowl combine squash, olive oil, minced garlic, salt and pepper. Toss to combine. Spread out over baking sheet in single layer. Bake 25 minutes.
- 2. To prepare dressing, combine garlic and lemon juice in a bowl. Whisk to combine. Add tahini and whisk to combine. Add water and olive oil, whisk until smooth (add more water if dressing too thick).
- 3. To assemble the salad, in a large bowl toss the roasted butternut squash cubes with the chickpeas, red onion and basil. Drizzle with dressing when ready to serve.
- Salad can be stored in the fridge overnight but leave dressing on the side until ready to eat.
- Recipe adapted from Smitten Kitchen.
butternut, olive oil, clove garlic, salt, chickpeas, ubc, ubc, dressing, clove garlic, ubc, tahini, water, olive oil
Taken from tastykitchen.com/recipes/salads/roasted-butternut-squash-and-chickpea-salad-with-tahini-dressing/ (may not work)