Warm Pumpkin Salad with Chickpeas and Tahini Dressing
Salads • Arabian
Description
Warm pumpkin salad with chickpeas and tahini dressing
Ingredients
- Butternut Squash 1⅒ kg
- Garlic 2 cloves
- Olive Oil 4 spoons
- Salt to taste
- Spices ½ spoons
- Chickpea 15 oz
- Chopped Sage Leaves ¼ glasses
- Spanish onions ¼ heads
- Tahini 3 spoons
- Meyer Lemon Juice ¼ glasses
- Water 2 spoons
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
In a large bowl, combine the diced pumpkin, 1 minced garlic clove, allspice, 2 tablespoons of olive oil, and a few pinches of salt. Mix well and spread it out on a baking sheet. Roast in the oven for about 25 minutes, until the pumpkin is tender. Let cool.
Step 3
Meanwhile, prepare the dressing. In a small bowl, combine the minced garlic clove and lemon juice. Add the tahini and mix well again. Then add water and 2 tablespoons of olive oil. Season with salt to taste. If needed, add more water.
Step 4
Combine the pumpkin, chickpeas, finely chopped onion, and parsley. Pour in the desired amount of dressing and gently mix, or serve the dressing on the side. Serve immediately.
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