Roasted Squash Salad with Crispy Chick Peas – #SundaySupper

Name: Roasted Squash Salad with Crispy Chick Peas – #SundaySupper
Total time: 50 min
Yield: 4
Ingredients: 2 pounds butternut squash peeled, seeded and cut into ½ - 1” cubes; 3 tablespoons olive oil; 1 teaspoon fresh rosemary chopped fine; 1 can chickpeas or 12 oz homemade, drained, risned and dried; 1 shallot Small, peeled and sliced thin; 4 tablespoons chopped cilantro roughly, or Parsley, depending on your taste; 3 tablespoons lemon juice; 2 tablespoons white wine vinegar; 2 tablespoons tahini paste or Almond Butter; 2 tablespoons olive oil; sea salt; Sea Salt and fresh ground Pepper to taste

MONICA'S TABLE

12Ingredients

50Minutes

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Ingredients

US|METRIC

4 SERVINGS

2 lb. butternut squash (peeled, seeded and cut into ½ - 1” cubes)

3 Tbsp. olive oil

1 tsp. fresh rosemary (chopped fine)

1 can chickpeas (or 12 oz homemade, drained, risned and dried)

1 shallot (Small, peeled and sliced thin)

4 Tbsp. chopped cilantro (roughly, or Parsley, depending on your taste)

3 Tbsp. lemon juice

2 Tbsp. white wine vinegar

2 Tbsp. tahini paste (or Almond Butter)

2 Tbsp. olive oil

sea salt

Sea Salt and fresh ground Pepper to taste

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Roasted Squash Salad with Crispy Chick Peas – #SundaySupper

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