Warm Squash and Chickpea Salad with Tahini

From Jenni Neidhart, catering director, The Cookbook Co.

2011 Sep/Oct


  • 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.