Warm Butternut Squash And Chickpea Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)


Roasted the chickpeas first and oh man, this was sooooo good!!!!
Paula Checchi   •  3 Apr   •  Report
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Ingredients for 4 servings

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


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

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