Moros Warm Squash Chickpea Salad with Tahini
Ingredients
- 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
- 1 garlic clove, crushed
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- Sea salt and black pepper
- 14 ounces canned or home-cooked chickpeas, drained
- 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
- 4 tablespoons roughly chopped fresh cilantro
- 1 garlic clove, crushed to a paste with a pinch of salt
- 3 1/2 tablespoons lemon juice
- 3 tablespoons tahini paste
- 2 tablespoons water, to taste
- 2 tablespoons extra virgin olive oil
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