Roasted Delicata Squash & Chickpea Salad

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SourceAdapted from
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Substitute the delicate squash for any winter squash you have at hand, or even sweet potatoes for a fun twist on this tasty recipe! 


squash, delicata (peeled and chopped into 1/2'' cubes)
2 cloves
garlic (peeled and minced (divided))
3 tablespoons
olive oil
15 ounces
chickpeas (drained and rinsed)
1/4 cup
onion, red (finely chopped)
1/2 cup
cilantro, fresh (finely chopped)
1 tablespoon
lemon juice
1 1/2 tablespoon
1 1/2 tablespoon


Preheat the oven to 425º. Toss the squash with 1 clove of 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 coarsely chopped cilantro. Add tahini dressing to taste - you probably will have dressing left over—save it to add to salads throughout the week. Add salt to taste and serve.