Butternut Squash and Chickpea Salad

This salad is a autumn warmer. It is served not cool from the fridge, but at room temperature.

After all that Asian food I wanted to try an other cuisine. The ingredients show a middle eastern influence and the salad is vegetarian.

The butternut squash went into the oven together with onions and garlic.
A can of chickpeas gave me a lot of work.

I had to peel each thin casing off each chickpea. Otherwise I have digestive problems for two days. I needed nearly all the time the squash was roasting in the oven.

The dressing was easy. Just mix it all together and toss the chickpeas in an wait for the rest to come out of the oven
Let the squash rest for 5 min outside before you mix it in with the salad.

Recipe for 4:
1 butternut squash medium
1 400g can chickpeas
Parsley
2 spring onions
2 red onions
3 cloves of garlic
3 tbsp olive oil
Salt and pepper
3 tbsp Greek yogurt
3 tbsp Tahini paste
1 lemon juiced
Chili flakes
Pepper and salt