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Chile Lime Squash and Chickpea Salad
BLOSSOM TO STEM10Ingredients
45Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 red onion (small, thinly sliced, you want a scant ¼ cup or so)
- 2 limes (medium)
- 2 acorn squash (or similarly sized heirlooms like kabocha and red kuri)
- 2 Tbsp. neutral oil (such as canola or grapeseed)
- 1 garlic clove (grated on a microplane)
- 2 fresno chiles (or 1-2 jalapeno or serrano chiles, seeds removed, finely diced)
- 4 Tbsp. extra-virgin olive oil
- 1 1/2 cups chickpeas (cooked, from one 15-ounce can, strained and rinsed)
- 1 handful cilantro stems (fresh, removed, roughly chopped)
- kosher salt (to taste)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium520mg22% |
| Potassium1000mg29% |
| Protein8g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber9g36% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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