Roast squash & chickpea salad with orange-tahini dressing

Try this flavorful roast squash & chickpea salad with a zesty orange-tahini dressing. It's a perfect combination of savory and citrusy flavors!

Ingredients:

• 2 oranges
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon red pepper flakes
• 1 clove garlic, crushed
• 1/2 cup olive oil
• 5 teaspoons apple cider vinegar
• Salt and freshly ground pepper
• 1 small kabocha squash, peeled, seeded, and cut into 1-inch chunks (about 4 cups)
• 1 1/2 cups drained canned or home-cooked chickpeas, rubbed with towels to dry and remove rogue skins
• 3 tablespoons tahini
• 1/2 red onion, finely sliced (soaked in cold water for 15 minutes if you want to soften the bite)
• 1/2 cup roughly chopped cilantro

Instructions:

1. First, preheat the oven to 400° F. Squeeze the juice and grate the peel of one orange, then cut the other orange in half.
2. Place 2 teaspoons of the orange juice, along with the cumin, cinnamon, allspice, red pepper flakes, a garlic clove, 2 tablespoons of olive oil, and apple cider vinegar into a blender. Blend the ingredients until they are well mixed, season with salt and pepper, and adjust the seasoning to your preference.
3. In a medium-sized bowl, mix together the squash, chickpeas, marinade, and the orange halves that have not been juiced. Spread this mixture onto a baking sheet with raised edges and bake for about 20 minutes. The goal is for the squash to become caramelized and tender while the chickpeas turn crispy.
4. Allow the mixture to cool to room temperature. While waiting, prepare the dressing by whisking together the remaining fresh orange juice, the zest, 2 teaspoons of apple cider, 6 tablespoons of olive oil, tahini, and the juice from the roasted oranges. Season the dressing with salt and pepper, taste it, and adjust the flavors as needed.
5. Next, transfer the cooked vegetables to a large plate or bowl, lightly drizzle them with the dressing (you can always add more later), add the red onion and cilantro, mix everything together, and serve promptly.

Summary:

• Calories: 2715 kcal
• Fat: 152 g
• Protein: 77 g
• Carbs: 288 g
• Potassium: 4587 mg
• Magnesium: 471 mg