Butternut Squash and Chickpea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
15oz can chickpeas3 cups butternut squash, 1" cubes3 tbls cilantro1/2 tbls olive oilDressing2 tbls tahini1/4 cup lemon juice1/2 tsp salt1 oz water (more or less to taste)1 garlic clove, minced1/2 tbls olive oil
Put squash on cookie sheet and drizzle with olive oil and salt. Roast cubed squash at 375 degrees for 25-30 minutes.
Place all dressing ingredients in a jar w/a lid and shake until well combined. Add additional water until dressing is the right consistency and taste.
Add all butternut squash, chickpeas, and cilantro to a bowl and pour dressing over the top.
Serve over butter lettuce leaves if desired.
Number of Servings: 5
Recipe submitted by SparkPeople user NICOLERENE.
Place all dressing ingredients in a jar w/a lid and shake until well combined. Add additional water until dressing is the right consistency and taste.
Add all butternut squash, chickpeas, and cilantro to a bowl and pour dressing over the top.
Serve over butter lettuce leaves if desired.
Number of Servings: 5
Recipe submitted by SparkPeople user NICOLERENE.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 693.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 7.4 g
- Protein: 5.8 g
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