squash and chickpea autumn glow bowl
Prep time
Cook time
Total time
Keep healthy this holiday with this squash and chickpea autumn glow bowl. Topped with a miso-tahini dressing its great hot or cold!
Serves: 4-6
  • For the salad:
  • 2 pounds butternut squash, peeled, seeds removed and cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 15-ounce can chickpeas, drained and rinsed *(or 1½ cups of slow cooker chickpeas)
  • ¼ of a medium red onion, finely chopped
  • ½ cup chopped fresh parsley, mint or cilantro
  • 3 tablespoons toasted sesame seeds
  • Optional: cooked couscous, quinoa or brown rice to serve
  • For the dressing:
  • 1 medium garlic clove
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons well-stirred tahini
  • 3 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white miso paste
  • salt and pepper to taste
  • * Slow cooker chickpeas:
  • 2 cups dried chickpeas
  • ¼ teaspoon baking soda
  • 6 cups water
  • 1 teaspoon kosher salt
  1. Pre-heat the oven to 425 degrees.
  2. Place the butternut squash on a large baking sheet, toss with the olive oil and season with salt and pepper. Roast for 25-30 minutes until tender. Remove from the oven and let cool slightly.
  3. While the potatoes are roasting prepare the dressing. Grate the clove of garlic with a Microplane grater or finely dice, sprinkle with a touch of salt and mash with the back of a spoon until you get a smooth paste. In a small bowl add the garlic along with the lemon juice, tahini and miso and whisk to blend. Add the water and olive oil and season with salt and pepper. You should be able to pour the sauce easily, so add more water as needed to achieve the desired consistency.
  4. To assemble the salad, combine the sweet potatoes, chickpeas, onion and half the parsley in a mixing bowl. Add the tahini dressing and toss gently to combine. Sprinkle the top with the reserved parsley and sesame seeds and serve.
  5. *For slow cooker chickpeas:
  6. Place the water, chickpeas, and baking soda in a 2½-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Add the salt the last hour of cooking. Drain and use immediately or store in the refrigerator for 3-4 days.
Recipe by Scaling Back at https://www.scalingbackblog.com/squash-and-chickpea-autumn-glow-bowl/