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    • Recipe:

    Brain Food: Warm Butternut Chickpea Salad Recipe

    Recipe by on Apr 12th, 2013 in ,
    Learn more about this recipe on foyupdate.blogspot.com.
    Brain Food: Warm Butternut Chickpea Salad
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    This salad is a full meal. It has warm spiced butternut squash with chickpeas and a tahini dressing over mixed lettuce.

    Recipe Ingredients:

  • Cooked Part of Salad:
  • 1 large butternut squash, peeled and cleaned and cut into 1 inch cubes
  • 1 head of garlic, cloves peeled and trimmed but left whole (save one for dressing)
  • 1 teaspoon ground all spice
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon sea salt
  • Fresh Part of Salad:
  • 2 cups of cooked chickpeas
  • 1/4 red onion, minced
  • 1 cup cilantro leaves, chopped
  • 9 cups lettuce or spinach
  • Dressing:
  • 1 garlic clove, finely minced with a pinch of sea salt
  • 1/4 cup lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons water
  • 2 tablespoons high quality cold press virgin olive oil

    • Recipe Instructions:

    Start by preheating your oven to 425. In a large bowl toss the butternut squash and garlic cloves with all spice, coconut oil and sea salt. Arrange the mixture on a baking sheet in a single layer. Roast for 25 minutes or until the squash has browned and is fork tender.

    While the butternut is baking make the dressing. Combine the minced garlic, lemon juice, tahini, water and oil. Depending on my mood and how thick the tahini is I either run it through the food processor or whisk by hand. Add up to 2 tablespoons more water if the mixture isn't the consistency you would like.

    To plate place three cups of greens on a dinner plate. Heap 1/3 of the warm butternut squash in center. Sprinkle 2/3 cup of chickpeas and 1/3 of the red onion on top. Drizzle a generous amount of dressing on top and garnish with 1/3 cup cilantro.

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