Roasted Butternut Squash And Chickpea Wheatberry Salad

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Closet Cooking
Nutrition per serving    (USDA % daily values)
CAL
233
FAT
25%
CHOL
1%
SOD
13%

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Ingredients for 4 servings

1 tbs olive oil

1 x salt and pepper

1/2 pound squash , peeled, seeded and cut into bite sized pieces

1 cup wheatberries , cook as directed

1 cup chickpeas , drained and rinsed

1/4 cup red onion , chopped

2 tbs cilantro

1/4 cup tahini, lemon and yogurt dressing

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