I mentioned this in last week’s Recipe Roundup, but am just getting around to posting pictures…
This dish is a delicious contrast of temperatures and textures with its tender sweet cubes of squash, nutty chickpeas, satisfyingly bitter lemon-tahini dressing, and cool crunchy cilantro and onions.
If you buy canned chickpeas, the only actual cooking you have to do is the roasting. While the squash roasts you drain garbanzo beans, chop cilantro and onion, and whip up your dressing. Then mix it all together, and voila — dinner in a bowl! We served this over rice but I’m betting it would also be great with warm pita to soak up the dressing.
Get the recipe over here on the Orangette blog: Warm Butternut and Chickpea Salad with Tahini.
– Emily –