I seem to be stuck on dishes that work on a buffet these days. It’s the impulse to cook foods that are excellent warm or at room temperature, easy summer food perfect with something tossed on the BBQ. This dish could also be a main course for a vegan or vegetarian meal.
Warm Squash & Chickpea Salad with Tahini Sauce
The recipe is adapted from Food 52 “The Genius Recipes“.
Warm Squash & Chickpea Salad with Tahini
- 2 lbs of winter squash, peeled, seeded and cut into 1-inch cubes.
- 1 garlic clove, minced finely
- 1 teaspoon Zahtar
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 cups of home cooked chickpeas or 1 can of cooked chickpeas, drained and rinsed
- 1/2 small red onion, finely chopped
- 1/4 cup of roughly chopped cilantro
Tahini Sauce
- 1 garlic clove, crushed to a paste with a pinch of salt
- 3 1/2 tablespoons of fresh lemon juice
- 3 tablespoons of tahini paste
- 2 tablespoons of water (plus more if needed to thin)
- 2 tablespoons of extra virgin olive oil
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the squash with the garlic, allspice, Zahtar, olive oil and salt and pepper. Place in one layer on the baking sheet and roast for about 25 minutes until soft and starting to brown. Let cool for a few minutes.
- Meanwhile, make the tahini sauce. Mix the crushed garlic with the lemon juice, add the tahini paste. Thin with water and add the olive oil. Whisk into a smooth sauce and taste for seasoning.
- To assemble, place the warm squash, chickpeas, red onion, and cilantro in a mixing bowl. Add the tahini sauce and mix carefully. Season with salt and pepper to taste.
Warm Squash and Chickpea Salad
I’m taking this for the buffet at Angie’s for Fiesta Friday #73. Come join the fun.
I would love to stir-fry this and use this as filling in my corn tortilla for a yummy brunch 😛
What a great idea! It would be delicious.
looks great Liz
Thank you Tracey. Have a wonderful weekend.
I’m with you about having dishes that can be served at room temperature and then throwing something on the grill. What a great recipe and thanks for bringing this warm weather salad to Fiesta Friday 🙂
You are welcome. It’s fun to expand the definition of salad. I have some many friends with dietary restrictions and this one can be served to most of them (no gluten, no dairy, no soy, vegetarian and vegan). Whew!
Yum, this dish looks like the perfect thing to take a long to a BBQ this summer – it would definitely go down well with my friends! Thanks so much for sharing with us at Fiesta Friday!
Thank you Michelle. It’s a wonderful dish to share, and it’s perfect for vegetarians and vegans as well.
Oh, I love this dish, it looks perfect for this time of year.
And I seem to be the same, sometimes I just make many similar dishes in a row… in summer it tends to be salads as well. And this one sounds amazing. 🙂 Definitely on the to do list. 🙂
Summer food has to be easy and highlight the wonderful produce that is available. Definitely salad season. Thank you for visiting.