City Palate

The Entertaining Issue - November December 2017

Warm Squash and Chickpea Salad with Tahini
Sept/Oct 2011

From Jenni Neidhart, catering director, The Cookbook Co.

1 large squash, peeled, seeded and cut into 1-inch cubes

1 garlic clove, crushed

1/2 t. ground allspice

2 T. olive oil

1 c. cooked chickpeas

1/2 small red onion, finely chopped

small bunch of basil, roughly chopped

salt and pepper

Tahini Sauce:

1 garlic clove, crushed to a paste with salt

3-1/2 T. lemon juice

3 T. tahini paste

2 T. each water and olive oil

salt and pepper to taste

Preheat oven to 425°F. Toss the squash with the garlic, allspice, olive oil and some salt and pepper. Place on a tray and bake 15 to 25 minutes, or until soft. Remove and cool.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with the lemon juice and add the tahini. Thin with the water and olive oil and check for seasoning. You should taste a balance of nutty tahini and lemon.

To assemble the salad, place the roasted squash, chickpeas, red onion and basil in a mixing bowl. Pour on the tahini sauce and a splash of olive oil and toss gently. Season with salt and pepper and serve. Serves 4.



Vegetables and Salads