Warm Butternut Squash and Chickpea Salad

An easy recipe for a vegan Warm Butternut Squash and Chickpea Salad

For the Salad:
4 cups peeled butternut squash, cut into 1-inch cubes
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 tsp. pepper
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup red onion, finely chopped
1/2 cup cilantro, roughly chopped

For the Tahini Dressing:
3 1/2 tablespoons freshly squeezed lemon juice
3 tablespoons tahini paste
2 tablespoons extra-virgin olive oil
1/2 tsp. sugar
1/4 tsp. salt

View the full recipe at Floating Kitchen →