Warm Butternut Squash And Chickpea Salad

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Ingredients

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

2 tablespoons olive oil

2-3 pinches of Sea salt

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 parsley (I used dead parsley, lol)

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

1.5 tablespoons olive oil

1/2 tbsp maple syrup

1/4 cup diced canned tomatoes

Black pepper, to taste

Sea salt, to taste (I used spicy Herbamare)

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