Butternut Squash and Chickpea Salad
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Butternut Squash and Chickpea Salad calories by ingredient
Introduction
This recipe was adapted from http://www.smittenkitchen.com and it was adapted from http://orangette.blogspot.com. It is delicious, as are all their recipes. I have lowered the amount of oil and tahini to lower the fat content. This recipe was adapted from http://www.smittenkitchen.com and it was adapted from http://orangette.blogspot.com. It is delicious, as are all their recipes. I have lowered the amount of oil and tahini to lower the fat content.Number of Servings: 5
Ingredients
-
15oz can chickpeas
3 cups butternut squash, 1" cubes
3 tbls cilantro
1/2 tbls olive oil
Dressing
2 tbls tahini
1/4 cup lemon juice
1/2 tsp salt
1 oz water (more or less to taste)
1 garlic clove, minced
1/2 tbls olive oil
Directions
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.