Roasted Squash with Grain -Free ‘Tabbouleh’ Salad

Oct 14, 2016 in appetizers and sides, vegetarian mains, chickpeas, epicurious, food, healthy, recipes, squash, tabbouleh, vegetarian. Read the original on: Ocean View Kitchen

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Roasted Squash with Grain -Free 'Tabbouleh' Salad

Roasted Squash with Grain -Free â€˜Tabboulehâ€™ Salad

Today I have a really quick recipe to share with you! I made this dish for lunch the other day and itâ€™s such an easy recipe and takes less than 30 minutes. It perfect as it is or you can serve it as a side dish with grilled chicken.
The recipe is so easy, you just roast the squash with a little bit thyme, salt and pepper. While squash is roasting, prepare the â€˜tabboulehâ€™ salad (well, inspired by tabbouleh salad!). I replaced grain with chickpeas, pine nuts and hemp seeds, and instead of using parsley-mint combo, I used parsley-thyme combo ( I thought that thyme goes better with squash, plus itâ€™s a fall kind of dish!). Next time I will try using crushed toasted walnuts instead of pine nuts and hemp seeds. I think it will work nicely as well!
Hope you give it a try, its quite tasty!
Happy Friday All! Olga x

Roasted Squash with Grain -Free 'Tabbouleh'

Servings: 2-4 Time: 25 minutes Difficulty: easy Print

Ingredients :
For squash:

1 small delicata squash, ~ 1 lb 2 tbs olive oil Fresh thyme leaves from 3-4 sprigs Salt, pepper to taste

For grain-free tabbouleh:

1 15 oz can low sodium chickpeas, rinsed 1/2 cup packed parsley leaves 1 heaping tablespoon fresh thyme leaves 1/4 cup raw pine nuts, toasted 2 tbs hemp seeds Zest of 1 lemon 1 shallot, thinly sliced

Dressing:

2 tbs extra virgin olive oil 2 tbs fresh lemon juice 1/2 tsp honey Salt, pepper

Directions:
For roasted squash:

Preheat oven to 400 F. Slice squash in half lengthwise and deseed. Cut into 1/4â€³ slices. Toss with olive oil, thyme, salt and pepper. Roast for 15-20 minutes or until golden, toss halfway though.

For grain-free tabbouleh:

While squash is roasting, prepare the salad. In a food processor, pulse the chickpeas until grain size. Put them in a large bowl. Finely chop the parsley and thyme and add them to the chickpeas. Toast pine nuts in a dry skillet until golden and fragrant, about 3 minutes. Let them cool completely. Add cooled pine nuts, hemp seeds, sliced shallot and lemon zest to the chickpea mixture.

For dressing:

Whisk all the dressing ingredients. Pour over salad and toss to combine.

Serve tabbouleh salad over roasted squash. Drizzle with a little more extra virgin olive oil and sprinkle with flaky salt ( or I like to use garlic salt in this case).
Enjoy!

Note: Grain- Free Tabbouleh Salad inspired by recipe from â€œMy New Rootsâ€ Cookbook by Sara Britton

Read the original on: Ocean View Kitchen