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warm butternut squash and chickpea salad


warm butternut squash and chickpea salad Recipe

Ingredients:
  • 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 1 medium garlic clove, minced or pressed
  • 1/2 teaspoons ground allspice (I skip this)
  • 2 tablespoons olive oil
  • Salt
  • One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
  • 1/4 of a medium red onion, finely chopped
  • 1/4 cup coarsely chopped fresh cilantro or parsley
  • 1 medium garlic clove, finely minced with a pinch of salt
  • 1/4 cup lemon juice
  • 3 tablespoons well-stirred tahini
  • 2 tablespoons water
  • 2 tablespoons olive oil, plus more to taste
Directions:
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