Warm Butternut Squash And Chickpea Salad

Name: Warm Butternut Squash And Chickpea Salad
Ingredients: 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces; 1 medium garlic clove, minced; 2 tablespoons olive oil; 2-3 pinches of Sea salt; One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups); 1/4 of a medium red onion, finely chopped; 1/4 cup coarsely chopped fresh parsley (I used dead parsley, lol); 1 medium garlic clove, finely minced with a pinch of salt; 1/4 cup lemon juice; 3 tablespoons well-stirred tahini; 2 tablespoons water; 1.5 tablespoons olive oil; 1/2 tbsp maple syrup; 1/4 cup diced canned tomatoes; Black pepper, to taste; Sea salt, to taste (I used spicy Herbamare)