|Source||Adapted from smittenkitchen.com|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This is a great late-fall salad for those days when local greens are dwindling. The delicata squash can be substituted with any other winter squash you have at hand, or even sweet potatoes!
Preheat the oven to 425º.
Toss the squash with 1 clove on minced garlic and 2 tablespoons of olive oil on a baking sheet. Roast in the oven until the squash is tender but not mushy, about 20 minutes.
Meanwhile, combine the second clove of minced garlic with the lemon juice, tahini, water, and the remaining tablespoon of olive oil either in a bowl or a jar with a tight fitting lid. Whisk or shake the dressing until it is well combined. If need be, add a bit more water to thin the dressing.
Once the squash is roasted, toss it with the rinsed chickpeas, red onion, and coarsly chopped cilantro. Add tahini dressing to taste - you probably will have dressing left over. Add salt to taste and serve.