Roasted Butternut Squash and Chickpea Salad

This roasted butternut squash and chickpea salad is a warm, hearty dish that's perfect for fall. With its simple ingredients and vibrant flavors, it's a surefire crowd-pleaser that's easy to adapt to your tastes.

The story behind this roasted butternut squash and chickpea salad is a long and winding one that begins in the bustling markets of the Middle East. It was there that I first encountered the vibrant flavors of roasted butternut squash and chickpeas, and I was immediately smitten. I knew I had to create a dish that would capture the essence of these flavors, and after much experimentation, this salad was born.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss butternut squash with olive oil, salt, and pepper.
3. Spread butternut squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While butternut squash is roasting, whisk together lemon juice, tahini, salt, and pepper in a small bowl.
5. In a large bowl, combine roasted butternut squash, chickpeas, and parsley.
6. Pour lemon-tahini dressing over salad and toss to coat.
7. Serve immediately or chill for later.

Why It Works

• The combination of roasted butternut squash and chickpeas creates a wonderful contrast of textures, with the tender squash yielding to the firmer chickpeas.
• The lemon-tahini dressing adds a bright, tangy flavor that balances out the sweetness of the squash and the earthiness of the chickpeas.
• The fresh parsley adds a touch of freshness and brightness to the salad.
• This salad is a great way to use up leftover roasted butternut squash, and it's also a great make-ahead dish that can be served warm or cold.