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MEDITERRANEAN CHICKPEA SALAD STUFFED SQUASH
INGREDIENTS
- 2 pounds delicata squash, cut lengthwise and seeded
Chickpea Salad
- 2 cups (340g) canned chickpeas, rinsed
- 1/2 large red pepper, finely chopped
- 3 tablespoons chopped red onion
- 6 pitted kalamata olives, chopped
- 2 medjool dates, pitted and chopped
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 tablespoon red-wine vinegar
- 1 1/2 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram (optional)
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- salt and pepper, to taste
- chopped parsley (optional)
INSTRUCTIONS
- Preheat oven to 350ºF (175ºC).
- Place delicata squash, cut-side down in a baking pan. Fill pan with about 1/4 inch of water and place in the oven. Bake for 23 to 27 minutes, until squash can be easily pierced with a fork.
- While baking the squash, prepare chickpea salad. In a large bowl, mix chickpea salad ingredients together and set aside.
- Serve by scooping chickpea salad into the cavity in the squash. You may have some chickpea salad leftover.
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