Squash and Chickpea Salad with Tahini Dressing

• 1 medium butternut squash (about 2 pounds--peeled, seeded, and cut into 1-inch pieces
• 4 tablespoons olive oil
• 1/3 cup tahini (sesame seed paste)
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 12 ounces romaine hearts, cut into strips (about 9 cups)
• 1 15.5 ounce can chickpeas, rinsed
• 1 cup pita chips, broken
• 2 tablespoons chopped fresh chives

Heat oven to 425° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.

Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chickpeas, pita chips, and chives. Serve with the dressing.

Serves 4; 518 calories.

VERDICT: This recipe originally called for chicken, which I obviously just left out. (The full recipe is at here.) I also toasted the chickpeas in the oven with a little olive oil at the same time as the squash. A ton of calories for a salad, but very filling, and excellent flavors--roasty and savory and salty. Not so good once the squash gets cold. Keep.