Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds
 
 
This healthy winter squash and chickpea salad is laced with a nutty, delicious tahini-based dressing.
Yield: 4-5 servings
Ingredients
  • 1 kabocha squash, chopped into ½-inch cubes
  • 1 tbsp olive oil
  • 1 cup dried chickpeas, soaked overnight and boiled until tender
  • ¼ cup tahini
  • sea salt
  • 2 tsp olive oil
  • 1 small bunch scallions, thinly sliced
  • 1 tbsp toasted sesame oil
  • 2 tsp black sesame seeds, toasted
Instructions
  1. Heat oven to 400. Toss squash with olive oil and spread out on a parchment-lined baking sheet. Sprinkle with salt. Roast for 30 minutes or until tender.
  2. Toss the squash with the chickpeas.
  3. In a small bowl, whisk together the tahini, olive oil, scallions, and sesame oil. Season to taste with salt. Toss with the kabocha and chickpeas.
  4. Top with sesame seeds.
Notes
Adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/roasted-kabocha-squash-and-chickpea-salad-with-tahini-scallions-and-black-sesame-seeds.html