Moro's Warm Squash & Chickpea Salad with Tahini Recipe on Food52 (2024)

Very good! Used Sohla el-Wayll’ys green tahini sauce from her Start Here recipe for Chilled Green Tahinin Soba. Also used minimal oil for the squash, less than 1 T, and no additional oil when adding the tahini sauce. Red onion added nice crunch in contrast to the soft squash & garbanzos.
Will definitely make this again.

BBB November 22, 2023

Sounds so good that I'm making to bring to a Thanksgiving dinner. Trying this for the first time so I hope everyone likes it. I will have to double or triple the recipe. Wish me luck!

I made this with Yams (a purple Japanese and a sweet potato), added some lemon zest and a few teaspoons of toasted sesame seed oil. This was amazing… I’m going to be trying it with pumpkin, butternut squash, acorn squash and delecatess squash. Home run recipe!

Very good! We used quick pickled red onion instead of fresh, because my kids LOVE pickled red onion but can't handle fresh yet. Served over rice and lettuce and it was a complete meal. We also topped with feta.

Very good! We used quick pickled red onion instead of fresh, because my kids LOVE pickled red onion but can't handle fresh yet. Served over rice and lettuce and it was a complete meal. We also topped with feta.

I also crisped half the chick peas and roasted the red onion and added some Aleppo pepper. . Other than that left the recipe intact. Very good served over greens, the next time will be over quinoa. I used butternut squash, not sure how much but the recipe is forgiving.

The squash instructions are ambiguous. Is it two pounds before peeling and cleaning, or two pounds of chopped squash?

I've made this several times and it's wonderful as written. But here are a few variations that were also great for anyone who can't resist tinkering with a recipe! I've added roasted fennel to the mix with good results. We're not fans of red onion (or any raw onions, to be accurate) so I left it out, but doubled (at least) the garlic in the dressing and added some lemon zest along with the lemon juice and subbed Aleppo pepper for the black pepper. Topping it with toasted pepitas gives it crunch and extra nuttiness!

Mae June 29, 2017

This was really easy and yummy! I used carrots instead of squash and lime instead of lemon because that's what I had. Definitely adding this to my "Easy weeknight meals" list!

It was good but mushy. I'd try it again though maybe mix it up w more crunch. Thinking toasted walnuts might be good. It's a good way to use up our abundance of winter squash!

Fabulous! I made my own allspice with cinnamon, cloves & nutmeg; love the flavor it gives. I cooked butternut squash on parchment paper on convection at 425 and it got a bit browned, which was good. Chopped almost the whole onion fine and put it on the tray in the oven for the last 5 mins or so. I didn't add the chickpeas since I used leftovers from Olive Braised Chickpeas (with GF pita) on this site as another dish on my plate. It was an indulgent, delicious meal.

Learned the hard way that this can't be made with frozen butternut squash. It turned to complete mush when I tried to toss the roasted squash with the other ingredients.

Ali W. September 18, 2016

Great flavors, but I agree that it came out a bit mushy. Next time I'll roast the chickpeas to get some crunchiness in there

JORJ November 11, 2015

Made this tonight to a rave review. Not sure why but my squash got very soft by 20 min and almost seemed like it steamed rather than roasted. Next time I may use two roasting pans. I added celery and grated ginger to the dressing. Yummy! I think next time I may also roast the seeds and add them as a topping.

I love this dish especially with the chickpeas and red onion both roasted (separately). I'm trying to figure out a way to make finger food out of it for a wine tasting party. I thought I could use toothpicks and thread one piece of yam/squash in between two chickpeas, then top with red onion, cilantro and a drizzle of dressing but the chickpeas split down the middle. Any ideas. Lettuce cups would be too big and messy

Love this one. I fix it all the time for lunch. I’ve swapped out the other veggies with the dressing and just love it. It’s awesome with purple cabbage, the butternut and chickpeas….

I made this last week and it was my first time preparing spaghetti squash and I was surprised that I had a hard time peeling the squash. I am sure there's a technique somewhere that I should have googled. Also, I needed to add more water to liquify the dressing. It was delicious and l look forward making it again (with another winter squash!).

CWA22 February 23, 2015

Disappointed - this had such rave reviews I perhaps had too high expectations. The consistency is a little mushy. If I made it again I would roast the squash more briefly at a higher heat. The flavor is pretty good but very mild; I would increase the spices next time as well.

For those who mentioned they would like some crunch, you can roast some of the chickpeas - just toss with the same marinade as the squash, and roast at 400 degrees for 35-40 minutes or so. Remove from oven to cool and carry on with the rest of the recipe - add at the end. This way you get the crunchy texture without altering the recipe.

Moro was the most delicious restaurant I went to in Europe my last trip. So excited to know they have a cookbook, and thank you for the recipe!