Amarante
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 Mon, Aug 31 2020, 5:01 pm
I don't think salad is really an accurate description as this - at least to me - is just a dish without meat but it is pretty hearty because of the combination of chickpeas and winter squash.
It was very easy in terms of prep because I used bagged cut up squash and canned chickpeas so there really wasn't much to do except put the elements together.
Warm Squash & Chickpea Salad with Tahini
Excerpt From: Kristen Miglore - Food52 Genius Recipes
Once we realize that salad doesn’t have to mean lettuce, our options open up. This one, from Moro restaurant in London, starts with warm roasted squash tossed with chickpeas (best cooked from scratch, but a can will do). It’s hefty enough to be the only thing on the table, light enough not to make you groggy, and lively enough to make winter squash a lot more compelling. It also It also happens to be vegan, but even a person who expects meat at every meal will be content with a bowl of this.
Vinaigrette might disappear into the squash and slide off the chickpeas. This is where tahini comes in: It’s a vegan means of adding smoke, protein, creaminess, and substance (also an impressive carrier of garlic, lemon, and salt). With just the squash, chickpeas, and tahini, you might think your bowl will look like a burnt sienna paint strip—a good fistful of green cilantro leaves and some purple onion bits will take care of that.
Serves 4
2 pounds (900g) winter squash, peeled, seeded, and cut into 1-inch (2.5cm) cubes
1 clove garlic, crushed
½ teaspoon ground allspice
2 tablespoons olive oil
Sea salt and black pepper
1½ cups (250g) home-cooked chickpeas or one (425g) can cooked chickpeas, drained
½ small red onion, finely chopped
¼ cup (5g) roughly chopped fresh cilantro
TAHINI SAUCE
1 clove garlic, crushed to a paste with a pinch of salt
3½ tablespoons fresh lemon
3 tablespoons tahini paste
2 tablespoons water, plus more if needed
2 tablespoons extra-virgin olive oil, plus more to taste
1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2 Toss the squash with the garlic, allspice, olive oil, and some salt and pepper. Place on the baking sheet and roast for 20 to 25 minutes, or until soft. Allow to cool slightly.
3 Meanwhile, make the tahini sauce. Mix the crushed garlic with the lemon juice and add the tahini paste. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.
4 To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and toss carefully. Season with salt and pepper and add more oil to taste. Serve immediately.
GENIUS TIP
Maybe you want the grip of sweet raw red onion to shake up your mouth. Maybe you don’t. If you’d prefer to tone it down, just soak the onion bits in cold water for 15 minutes or so after chopping, then drain well.
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