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Roasted Butternut Squash/Chickpea Wheatberry Salad Recipe

   
 

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     Roasted Butternut Squash/Chickpea Wheatberry Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 tablespoon olive oil
salt and pepper to taste
1/2 pound squash (peeled, seeded, and cut into bite size pieces)
1 cup wheatberries (cooked as directed)
1 cup chickpeas (drained and rinsed)
1/4 cup red onion (chopped)
2 tablespoons cilantro
1/4 cup tahini, lemon and yogurt dressing
 
dressing ingredients-
2 tablespoons tahini
1 tablespoon lemon juice
1/4 cup Greek yogurt (regular plain yogurt)
1 clove garlic (grated)
salt and pepper to taste
olive oil or water

Instructions
toss the squash in the oil, salt and pepper to coat.
bake in a single layer in a preheated 400F oven for 30 minutes flipping once in the middle.
Mix the squash, chickpeas, red onion and cilantro and top with the dressing. (I omitted the dressing and had the dressing on the side with a salad)
For the dressing- mix everything and add olive oil or water to get it to the desired consistency
Serving Suggestions
4 main dish servings


Originally Submitted
11/21/2011





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