Moro's warm squash & chickpea salad with tahini
Indulge in a flavorful culinary delight with this warm squash and chickpea salad drizzled with creamy tahini dressing. Perfect blend of taste and texture.
Ingredients:
- 910g pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
- 1 garlic clove, crushed
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- Sea salt and black pepper
- 400g canned or home-cooked chickpeas, drained
- 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
- 4 tablespoons roughly chopped fresh cilantro
- 1 garlic clove, crushed to a paste with a pinch of salt
- 3 1/2 tablespoons lemon juice
- 3 tablespoons tahini paste
- 2 tablespoons water, to taste
- 2 tablespoons extra virgin olive oil
Instructions:
- Preheat the oven to 425°F.
- Combine the squash with the minced garlic, allspice, olive oil, and a sprinkle of salt and pepper.
- Spread the squash mixture on a baking sheet, which can be optionally lined with parchment paper. Roast in the preheated oven for about 20 to 25 minutes, or until the squash is tender. Remove from the oven and let it cool for a bit.
- While the squash is roasting, prepare the tahini sauce. Combine the minced garlic with lemon juice, then mix in the tahini. Gradually add water and olive oil to reach your desired consistency, and adjust the seasoning to your taste, aiming for a harmonious blend of nutty tahini and zesty lemon flavors.
- To put together the salad, mix the roasted squash, chickpeas, sliced red onion, and fresh cilantro in a bowl. Drizzle the tahini sauce and remaining olive oil over the salad ingredients, then gently toss everything together. Season with salt and pepper to taste.
Summary:
- Calories: 2603 kcal
- Fat: 104 g
- Protein: 99 g
- Carbs: 350 g
- Potassium: 6434 mg
- Magnesium: 502 mg