RELATED: A Zingy, Picnic-Perfect Potato Salad
Moro's Warm Squash & Chickpea Salad With Tahini
2 pounds pumpkin or other squash, peeled, seeded, and cut into 1-inch cubes
1 garlic clove, crushed
1/2 teaspoon ground allspice
2 tablespoons olive oil
Sea salt and black pepper
14 ounces canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
4 tablespoons roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tablespoons lemon juice
3 tablespoons tahini paste
2 tablespoons water, to taste
2 tablespoons extra virgin olive oil
RELATED: This Buttermilk Dressing Will Make You A Kitchen Star
Heat the oven to 425 degrees. Toss the squash with the garlic, allspice, olive oil, and some salt and pepper. Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly. While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon. To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.
More Quick, Healthy Recipes From Food52:
3 Surprising Ingredients Make Up This Amazing Salad
A So-Easy Chia Pudding Recipe To Try ASAP
The Simplest, Crunchiest, Four-Green Salad
This Is The Vegetarian Snack You've Been Waiting For
Decor tips, career advice, inspired design — get it all on our Refinery29 Living Facebook Page!
Food52 helps people become better, smarter, happier cooks. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.