Description
A hearty and nutritious salad featuring roasted chickpeas and seasonal vegetables, topped with a creamy and slightly sweet maple tahini dressing.
Ingredients
Scale
For the Crust:
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups cubed butternut squash
- 1 large sweet potato, peeled and cubed
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- For the Maple Tahini Dressing: 1/4 cup tahini
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp ground cumin
- Salt to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss chickpeas, butternut squash, sweet potato, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, or until vegetables are tender and chickpeas are crispy, stirring halfway through.
- While vegetables roast, prepare the dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, water, cumin, and salt until smooth. Add more water if needed to reach desired consistency.
- To assemble the salad, divide mixed greens among four plates. Top with roasted vegetables and chickpeas, then sprinkle with dried cranberries and chopped pecans. Drizzle with maple tahini dressing and serve immediately.
Notes
You can customize the seasonings to taste.