Dinner at 8

Squash Salad With Crispy Chickpeas

Serves: 2
Squash Salad With Crispy Chickpeas
Ingredients
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1 delicata squash, cored, quartered, and sliced 1/4" thick
  • 1 sweet potato, peeled, quartered, and sliced 1/4" thick
  • 2 tbsp rice vinegar
  • 1 tbsp white miso
  • 1 tsp soy sauce
  • 1 1/2 cups plain whole-milk yogurt, (not greek)
  • 2 green onions, thinly sliced
  • 2 tbsp sesame seeds, toasted
Instructions

  1. Heat oven to 400 degrees. Line a sheet pan with foil.

  2. Toss the chickpeas with a drizzle of olive oil, then toss with the salt, chili powder, coriander, and cumin. Spread onto 1/3 of the sheet pan. Bake for 5 minutes.

  3. While the chickpeas are baking, toss the sweet potatoes with a drizzle of olive oil. Spread the potatoes on the middle third of the pan and bake for another 5 minutes.

  4. Toss the squash with a drizzle of olive oil. Spread on the final third of the pan and bake everything for another 15 minutes.

  5. While the veggies are baking, whisk the rice vinegar, white miso, and soy sauce in a large bowl. When the veggies are tender and the chickpeas are crispy, transfer the potatoes and squash to the bowl with the miso mixture and toss.

  6. Dollop 3/4 cup yogurt into the bottom of 2 large bowls. Add half the potato and squash mixture to each, then top with the chickpeas. Garnish with the green onions and sesame seeds.