* 1, 15 oz can chickpeas, drained and rinsed * 1 lb delicata squash or acorn squash * 1 lb brussels sprouts, thinly sliced * 1/2 medium red onion, thinly sliced * 3 tbsp avocado oil * 1 tbsp cornstarch * 1 1/2 tsp garlic powder * 1 tsp ground coriander * 1 tsp Five Spice * 2 tsp fresh thyme * 1/2 tsp fennel seeds * 2 tsp maple syrup * Kosher salt to taste
**Cilantro Lime Tahini Sauce**
* 1/4 cup tahini * 1 tbsp maple syrup or more * 1 clove garlic, grated * 1 tsp Dijon mustard * 1/4 cup cilantro, finely minced * Juice and zest of 1 lime * 3-4 tbsp cold water
###Instructions
1. Preheat oven to 425F. Pat chickpeas dry with a clean towel and transfer to a baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 mins. Allow the chickpeas to cool then top with a 1/2 tsp each of garlic powder, thyme and salt. Stir to combine then bake again for 15 mins until crispy.
1. Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet then coat with cornstarch and 1/2 tsp each of garlic powder, coriander, Five spice, and thyme. Drizzle with 1 tbsp or more oil as needed, then toss to coat. Spread out in a single layer then bake on the bottom rack for 15 mins or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt when out of the oven.
1. To the last tray add the brussels sprouts and onions. Top with 1 tbsp of oil, the maple, 1 tsp thyme and 1/2 tsp each garlic powder, coriander, Five Spice, fennel and a pinch of salt. Toss to coat then spread out evenly on the baking tray and bake for 15 mins. Transfer the squash to the tray of brussels sprouts and toss to combine.
1. While everything is roasting, make the dressing. Whisk together the tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice, and a generous pinch of salt. The sauce will thicken at which point you can whisk in 3-4 tbsp of water to thin it out.
1. To serve, add the veggie mix to a bowl, top with chickpeas and drizzle with dressing and enjoy.
Yeah, usually I make salads when I have 5 minutes, not hours for cutting and roasting several vegetables. Looks good, but this salad would still be $25 at a restaurant because of the labor involved.
Edit: OK, 1 hour would probably be enough, but that’s with pretty consistent work for the entire hour. Sorry, not worth it for this salad.
mollophi
The salad looks genuinely tasty, but I found the gif a bit hard to follow as the text was not synced well with the lovely visuals.
5 Comments
###Ingredients
* 1, 15 oz can chickpeas, drained and rinsed
* 1 lb delicata squash or acorn squash
* 1 lb brussels sprouts, thinly sliced
* 1/2 medium red onion, thinly sliced
* 3 tbsp avocado oil
* 1 tbsp cornstarch
* 1 1/2 tsp garlic powder
* 1 tsp ground coriander
* 1 tsp Five Spice
* 2 tsp fresh thyme
* 1/2 tsp fennel seeds
* 2 tsp maple syrup
* Kosher salt to taste
**Cilantro Lime Tahini Sauce**
* 1/4 cup tahini
* 1 tbsp maple syrup or more
* 1 clove garlic, grated
* 1 tsp Dijon mustard
* 1/4 cup cilantro, finely minced
* Juice and zest of 1 lime
* 3-4 tbsp cold water
###Instructions
1. Preheat oven to 425F. Pat chickpeas dry with a clean towel and transfer to a baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 mins. Allow the chickpeas to cool then top with a 1/2 tsp each of garlic powder, thyme and salt. Stir to combine then bake again for 15 mins until crispy.
1. Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet then coat with cornstarch and 1/2 tsp each of garlic powder, coriander, Five spice, and thyme. Drizzle with 1 tbsp or more oil as needed, then toss to coat. Spread out in a single layer then bake on the bottom rack for 15 mins or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt when out of the oven.
1. To the last tray add the brussels sprouts and onions. Top with 1 tbsp of oil, the maple, 1 tsp thyme and 1/2 tsp each garlic powder, coriander, Five Spice, fennel and a pinch of salt. Toss to coat then spread out evenly on the baking tray and bake for 15 mins. Transfer the squash to the tray of brussels sprouts and toss to combine.
1. While everything is roasting, make the dressing. Whisk together the tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice, and a generous pinch of salt. The sauce will thicken at which point you can whisk in 3-4 tbsp of water to thin it out.
1. To serve, add the veggie mix to a bowl, top with chickpeas and drizzle with dressing and enjoy.
[Source](https://www.instagram.com/reel/CxuBGjlsqNb/)
This looks phenomenal
Yeah, usually I make salads when I have 5 minutes, not hours for cutting and roasting several vegetables. Looks good, but this salad would still be $25 at a restaurant because of the labor involved.
Edit: OK, 1 hour would probably be enough, but that’s with pretty consistent work for the entire hour. Sorry, not worth it for this salad.
The salad looks genuinely tasty, but I found the gif a bit hard to follow as the text was not synced well with the lovely visuals.
That’s a lot of work for just a salad.