Roasted Squash And Chickpea Salad
Serving Size / Yield
- 1 medium butternut squash, peeled, seeded and cut into 1½" cubes
- 2 red peppers, sliced
- 1 garlic clove, minced
- 2 T. olive oil
- 1/2 tsp. ground allspice
- 1 15 oz. can chickpeas, rinsed and drained
- sea salt and freshly ground black pepper
- 1/2 red onion, diced
- 1/4 C. chopped cilantro
Preheat oven to 425 degrees Fahrenheit. Place squash and garlic on a baking sheet. Drizzle with one tablespoon olive oil, season with allspice, and toss to coat. Spread squash in a single layer.
Pat the chickpeas dry with paper towels. Place on a separate baking sheet and drizzle with remaining tablespoon olive oil. Season with salt and pepper and toss to coat.
Bake butternut squash and chickpeas at the same time, removing chickpeas from the oven after 15 minutes. Remove squash from the oven and gently stir. Bake for an 10 more minutes, then remove from the oven. Add onion and pepper, toss gently with the squash, and bake for five minutes or until vegetables are caramelized.
In a large bowl, combine the roasted chickpeas and vegetables. Add cilantro and toss gently to combine. Season with salt and pepper to taste.