Roast Squash & Chickpea Salad With Orange-Tahini Dressing Recipe

Name: Roast Squash & Chickpea Salad With Orange-Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oranges; 1 teaspoon cumin; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon red pepper flakes; 1 clove garlic, crushed; 1/2 cup olive oil; 5 teaspoons apple cider vinegar; Salt and freshly ground pepper; 1 small kabocha squash, peeled, seeded, and cut into 1-inch chunks (about 4 cups); 1 1/2 cups drained canned or home-cooked chickpeas, rubbed with towels to dry and remove rogue skins; 3 tablespoons tahini; 1/2 red onion, finely sliced (soaked in cold water for 15 minutes if you want to soften the bite); 1/2 cup roughly chopped cilantro

Servings: persons

2 oranges
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon red pepper flakes
1 clove garlic, crushed
1/2 cup olive oil
5 teaspoons apple cider vinegar
Salt and freshly ground pepper
1 small kabocha squash, peeled, seeded, and cut into 1-inch chunks (about 4 cups)
1 1/2 cups drained canned or home-cooked chickpeas, rubbed with towels to dry and remove rogue skins
3 tablespoons tahini
1/2 red onion, finely sliced (soaked in cold water for 15 minutes if you want to soften the bite)
1/2 cup roughly chopped cilantro

1
Preheat the oven to 400u00b0 F. Juice and zest one orange and halve the other.
2
To a blender, add 2 teaspoons of the orange juice, the cumin, cinnamon, allspice, red pepper flakes, clove of garlic, 2 tablespoons olive oil, and apple cider vinegar. Blend until combined, season with salt and pepper, and adjust to taste.
3
In a medium bowl, combine the squash, chickpeas, marinade, and unjuiced orange halves. Spread the mixture onto a rimmed baking sheet and roast for 20 minutes, until the squash is caramelized and soft enough to eat and the chickpeas are crunchy.
4
Let cool to room temp. Meanwhile, make the dressing: Whisk together the remaining fresh orange juice, the zest, 2 teaspoons apple cider, 6 tablespoons olive oil, the tahini, and the juice from the roasted oranges. Season with salt and pepper, taste, and adjust as you like.
5
Transfer the vegetables to a big plate or bowl, drizzle shyly with dressing (you can always add more later), add the red onion and cilantro, toss to combine, and serve immediately.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 oranges, 1 teaspoon cumin, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and more.

Yes, Roast Squash & Chickpea Salad With Orange-Tahini Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Squash & Chickpea Salad With Orange-Tahini Dressing

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