Monday, February 16, 2009

Best Dinner of the Year

On Saturday night Sister, Bridgit, and I had a girls night in Providence - a total vegan pig out and dance party. In addition to Pink Grapefruit Agave Nectar Margaritas and three bottles of wine, we made what I think is the best dinner of the year! Warm Butternut Squash and Chickpea Salad and a deliiiicious Cherry Tomato Tabbouleh.

The Squash-Chickpea Salad is my new favorite - warm, roasted butternut squash and chickpeas tossed in a lemony tahini dressing. It's creamy and comfort foody without being heavy. And every time I make tabbouleh I forget how much I love it. It's really quick to make and is so fresh and flavorful tasting. The combo of the Squash and Tabbouleh was a perfect dinner! I think we all ate way too much. A perfect girls night in!

Warm Butternut Squash and Chickpea Salad

For salad:
1 medium butternut squash - peeled, seeded, and cubed
2 tbsp. olive oil
1 can chickpeas, drained and rinsed
1/4 medium red onion, finely chopped
1/4 c. chopped fresh cilantro
Kosher salt

For tahini dressing:
1 garlic clove - minced, pressed, or grated
1/4 cup lemon juice
3 tbsp. tahini
2 tbsp. water
2 tbsp. olive oil
Kosher salt

Preheat the oven to 425°F.

Toss the squash in olive oil and salt and roast until the squash is soft and beginning to brown around the edges.
While the squash is roasting, make the tahini dressing.
Whisk together the lemon juice, tahini, water, olive oil and salt.
Add the garlic, onions, and cilantro.
To assemble the salad, combine the squash, chickpeas, and dressing in a large bowl.

* Adapted from Smitten Kitchen, who adapted it from Orangette, who adapted it from Casa Moro

Cherry Tomato Tabbouleh
1 box bulgar (we used Middle East brand tabbouleh mix)
1 pint grape or cherry tomatoes
1/2 cup chopped parsley
Juice 1 lemon

Make the bulgar according to the box directions - usually boil water, pour it over the bulgar in a bowl, cover with a plate and let it sit until the water is absorbed.
When the bulgar is ready toss in the tomatoes, parsley, lemon juice, and salt.
It was freezing outside and we were in our pajamas, so the tabbouleh was great at room temperature but it's good cold too.
Scrumptious either way!


  1. Just made this dinner!!!
    Incredible... will definitely make it over and over again...

    Even my non-vegetarian dad came back for seconds!!

    Thanks so much

  2. The combination of butternut squash and chickpeas is divine! And a great take on tabbouleh!

  3. Diana,

    Thanks so much for your lovely comments! That butternut-chickpea-tahini dish is one of my all time favorites! We look forward to being in touch with you!


  4. You might want to try adding some fine chopped mint and green onions to the above. More traditional Middle Eastern


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