Squash and Chickpea Autumn Glow Bowl

scalingbackblog.com

Delilah

Just an ordinary girl who loves to cook.

subheading: For the salad:

2 pounds butternut squash, peeled, seeds removed and cut into 1-inch cubes

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 15-ounce can chickpeas, drained and rinsed *(or 1½ cups of slow cooker chickpeas)

¼ of a medium red onion, finely chopped

½ cup chopped fresh parsley, mint or cilantro

3 tablespoons toasted sesame seeds

Optional: cooked couscous, quinoa or brown rice to serve

subheading: For the dressing:

1 medium garlic clove

2 tablespoons freshly squeezed lemon juice

3 tablespoons well-stirred tahini

3 tablespoons water

2 tablespoons extra-virgin olive oil

1 tablespoon white miso paste

salt and pepper to taste

note: Slow cooker chickpeas

2 cups dried chickpeas

¼ teaspoon baking soda

6 cups water

1 teaspoon kosher salt

Directions at scalingbackblog.com

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