Roasted Squash Salad With Crispy Chickpeas

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Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Ingredients

• 1½ lb. sweet potatoes (about 6 small or 3 medium), halved lengthwise
• 1 delicata squash, halved lengthwise, seeded, cut into 1"–2" pieces
• 7 Tbsp. extra-virgin olive oil, divided
• 1 14.5-oz. can chickpeas, rinsed, drained
• 1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
• 3 Tbsp. unseasoned rice vinegar
• 2 Tbsp. toasted sesame seeds
• Plain yogurt and Aleppo-style pepper (for serving)

Recipe Preparation

• Preheat oven to 425°. Toss potatoes, squash, and 2 Tbsp. oil on a large rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until squash and potatoes are browned underneath and nearly tender, 25–30 minutes. Turn potatoes and squash, then add chickpeas, white and pale green scallion parts, and 1 Tbsp. oil to baking sheet. Shake pan well to coat chickpeas with oil. Continue to roast until chickpeas are crispy and vegetables are very tender, 10–12 minutes longer.

• Meanwhile, whisk vinegar, sesame seeds, miso, soy sauce, 1 Tbsp. water, and remaining ¼ cup oil in a medium bowl until smooth.

• Dollop yogurt onto plates. Top with vegetables, then drizzle with dressing. Sprinkle with Aleppo-style pepper and dark green scallion parts.

Reviews SectionI wasn’t very jazzed about this recipe, but then I got around to making it (mostly to use up some sweet potatoes) and it is the freaking bomb.com. I don’t even like sweet potatoes, but this salad is actually the perfect combination of flavors. Not too sweet at all. Might be my new favorite saladI happened to have a sweet potato and some green onions to use up and had everything else on hand so I decided to make this. But then I procrastinated actually making it for a few days because it just never quite sounded like the thing I wanted to eat for dinner. Let me tell you this is delicious! Healthy & filing & a really great combo of flavors.This was so delicious! Healthy and filling at the same time. I couldn’t get delicata squash at the store, so used kombucha instead and it worked beautifully.this is amazing. the combo of the sweet potatoes, yogurt, and that sauce is incredible. they never seem to have delicata at the store when i want to make this, but honestly it’s delicious with just sweet potatoes. i cut them in quarters and left the skin on and they’re so good. also recommend roasting the chickpeas and scallions on a separate sheet. and is delicious even if don’t have sesame seeds—- maybe even more delicious?YUM!! I did not know roasted scallions tasted so good. I love this meal plan series for getting me out of my cooking comfort zone. I accented with lime juice at the end which made me SO HAPPY!!!AnonymousHartford CT01/23/20Delicious, and like other reviews mention it's a case of all the contrasting flavours and textures coming together really well! The chickpeas don't get crispy like a potato chip, but they do take on some brown colour.AnonymousNew York01/16/20This salad was excellent. When I tasted the ingredients alone I wasn't sure how I felt but once everything was assembled (I also used some baby spinach on top of the greek yogurt) this recipe blew my mind. All of the flavors were perfect for each other and it was nice and filling. My partner referred to it as "something you would pay mad dollars for at a restaurant for." Highly Recommended.kimberlystephens13Brooklyn 01/16/20This recipe was really nice. I accidently did not add the oil & water to the dressing at first...so it was a bit concentrated. I'd make this again for lunch.Oh man! Chris Morocco does it AGAIN! This dish is sheer perfection. First of all, roasted veggies go from "oh, yum" in September to "ho-hum" by January, 'cuz...WINTER. Adding the chickpeas was a great idea because they bring some texture to the party, but that dressing, oh lord, that sesame miso dressing is ah-MAZ-ing. So unctuously umami-ish. I dare you to taste that dressing and not express extreme pleasure in a Harry Met Sally sort of way. And then to add the tang of the cool, creamy yogurt...seriously...between taste, texture and ease of execution, I could eat this every. damn. day. I'm crying in my empty bowl, wishing for more.Jill MaldonadoGreat Barrington, Massachusetts01/14/20Delicious, loved this. Making it go a little further for lunches by eating it with a pile of greens.AnonymousAustralia01/13/20At what point am I supposed to cut up the sweet potato halves? :/Super tasty! But the scallions burn to a crisp immediately if you roast them with the chickpeas. Just use as a garnish instead. Also we had some cilantro on hand and sprinkled some on top which was great.AnonymousBerkshires, MA01/11/20How crispy are these chickpeas supposed to get? I was expecting a crunchy, wasabi-peas texture, but I got a pretty soft chickpea. I even let the chickpeas go another 20 minutes on their own. Maybe my oven's not running hot enough?Still a good recipe though. Sweet potatoes go so well with yogurt!Bon Appetit! Something is missing from this recipe!AnonymousNew Jersey01/04/20Where do the other 4 Tbsp of olive oil come [email protected], the last step says "Top with vegetables, then drizzle with dressing."Is this missing a step where we toss the dressing with the vegetables? Or are we supposed to just drizzle it on top.... it doesn’t say how to use the dressing.But still looks delicious!

Watch the video: How To Make Roasted Chickpeas (June 2022).

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