From Casa Moro, a 2005 cookbook, via Food 52, vegan

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Name: Salad warm squash, chickpea, tahini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 pounds pumpkin or winter squash; 1 clove garlic crushed; 1/2 teaspoon allspice; 2 tablespoons olive oil; 14 ounces garbanzo beans cooked, drained; 1/2 small red onion chopped, soaked in cold water 15 min; 4 tablespoons cilantro chopped; 1 clove garlic crushed; 3 tablespoons tahini 2 is okay; 3 1/2 tablespoons lemon juice; 2 tablespoons water; 2 tablespoons olive oil

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INGREDIENTS

2 pounds pumpkin ; or winter squash
1 clove garlic ; crushed
1/2 teaspoon allspice
2 tablespoons olive oil
14 ounces garbanzo beans ; cooked, drained
1/2 small red onion ; chopped, soaked in cold water 15 min
4 tablespoons cilantro ; chopped
1 clove garlic ; crushed
3 tablespoons tahini ; 2 is okay
3 1/2 tablespoons lemon juice
2 tablespoons water
2 tablespoons olive oil

Servings

INSTRUCTIONS

Preheat oven to 425. Toss squash with garlic, allspice, olive oil, salt and pepper. Place on a tray lined with parchment, in oven for 20-25 minutes, until soft. Remove allow to cool. Make sauce, mix crushed garlic with lemon juice and tahini. Then with water and olive oil. Place squash, chickpeas, onion and cilantro in town, pour on sauce and toss.

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 4 Servings

Calories: 328
Calories from Fat: 110 (34%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 4.2g
Cholesterol 0mg		0 %
Sodium 23.5mg		1 %
Potassium 1140.1mg		30 %
Total Carbohydrate 46.7g		14 %
	Dietary Fiber 10g	40 %
	Sugars, other 36.7g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 328

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