Butternut Squash Salad with Chickpeas and Tahini Sauce

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This is a dish that we guarantee you will make again & again. It has all the elements of a great plant-based dish: filling but does not weigh you down, combines contrasting textures and flavors harmoniously, and jam-packed with nutrients. Oh, and it is so darn tasty too!

It is based on a wildly popular dish from the London restaurant Moro, which specializes in the flavors of Spain and North Africa. Our version makes use of the timesaving Pinwheel Butternut Squash Chunks, and Your Organics Ready-to-Use Chickpeas, which will cut your prep time down to about 20 minutes total.

Serves: 4 Cooking time: approx. 20 minutes

Ingredients

  • 1.25 pounds Pinwheel Butternut Squash Chunks (frozen)

  • 2 tablespoons olive oil

  • 1 clove garlic, chopped

  • 1/2 teaspoon ground allspice

  • 1 small red onion, diced

  • sea salt and black pepper

  • 10 oz. pouch of Your Organics Ready-to-Use Chickpeas, drained and rinsed

  • ¼ cup chopped cilantro or parsley

     

    Dressing:

  • 1 clove garlic, chopped

  • ¼ cups lemon juice

  • 3 tablespoons tahini paste

  • 2 tablespoons water

  • 2 tablespoons olive oil



- Preheat oven to 425ºF. In a large bowl combine squash, olive oil, chopped garlic, allspice, salt and pepper (to taste.) Toss to combine. Spread out over baking sheet in single layer. Bake 15-20 minutes until lightly browned, stirring the pieces once.

- 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).

- To assemble the salad, in a large bowl toss the roasted butternut squash cubes with the chickpeas, red onion and herbs. 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.

recipesAnjali Guptaturkey1 Comment