Roasted Vegetable and Spicy Chickpea Salad
1 15-oz can chickpeas, drained and rinsed
1 Tbsp olive oil
1 packet Ground 2 Table, Blend #2, Spicy All Purpose
Pinch of salt (optional)
1 medium head of butter lettuce (or other green of choice), rinsed, dried, and hand-torn into bite-sized pieces
1 medium butternut squash, peeled and cubed
1 lb carrots, cubed
1 medium onion, cut into large chunks
Salt, to taste
Juice of one medium lemon
3 Tbsp tahini
2 Tbsp olive oil
1 clove of garlic, minced
Preheat the oven to 425 degrees F. Meanwhile, place the cubed squash, carrots, and onions in a large bowl. Toss with olive oil until evenly coated (2-3 Tbsp), and sprinkle with salt (if using). Spread evenly onto a baking sheet and roast until lightly browned, 35-45 minutes, turning once with a spatula about half way through the baking time. Once finished, allow to cool to room-temperature.
While the vegetables are roasting, toss the chickpeas, olive oil, contents of the spice packet, and salt (if using) until evenly coated. Spread onto a small baking sheet and place in the oven for 10-15 minutes, until lightly browned and slightly crisped. Once finished, allow to cool to room-temperature.
To make dressing, whisk lemon juice, tahini, olive oil, and garlic together until smooth. To assemble salad, arrange lettuce on the serving dish and top with roasted vegetables and chickpeas. Pour dressing evenly over the salad. Alternately, place lettuce, vegetables, and chickpeas in a large bowl, top with dressing, and toss to coat evenly. Serve immediately.