Moro's Warm Squash & Chickpea Salad with Tahini

By • January 21, 2014 • 33 Comments

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Author Notes: This is a salad that eats more like a gratin, without the cheese hangover. As Food52er Ameliorator put it, "It's vegan, but warm and filling and never leaves you thinking it would have been improved with bacon." Adapted slightly from Casa Moro by Sam and Sam Clark (Edbury Press, 2005).Genius Recipes

Serves 4

  • 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground allspice
  • 2 tablespoons olive oil
  • Sea salt and black pepper
  • 14 ounces canned or home-cooked chickpeas, drained
  • 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
  • 4 tablespoons roughly chopped fresh cilantro
  • 1 garlic clove, crushed to a paste with a pinch of salt
  • 3 1/2 tablespoons lemon juice
  • 3 tablespoons tahini paste
  • 2 tablespoons water, to taste
  • 2 tablespoons extra virgin olive oil
  1. Heat the oven to 425°F.
  2. Toss the squash with the garlic, allspice, olive oil, and some salt and pepper.
  3. Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly.
  4. While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.
  5. To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.
Jump to Comments (33)

Comments (33) Questions (1)


22 days ago RaquelG

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.


about 1 month ago ortolan

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!


about 1 month ago Elizabeth

Made this for a pot luck, and received so many compliments on it. A great vegan, vegetarian dish that all can enjoy!


about 1 month ago Vinaya

Made this last night. I love hearty salads during the winter! My boyfriend and I enjoyed eating this very much! Thank you!


3 months ago Annie

My husband and I eat this every week! It is fantastic. It's also great to have such a hearty, vegan, and gluten-free dish in the rota!


4 months ago claire c

This was great! And fairly versatile. I've made it several times. My favorite was using roasted butternut squash along with eggplant. Very filling and tasty served warm or cold the next day.


4 months ago Myrica von Haselberg

This was delicious, easy and highly recommended! I can envision tons of delicious variations, and it's nice looking, too. Make it! Make it!


10 months ago Whitney

Do y'all delete comments?


10 months ago Lauren Ruben

Love this. It's the perfect side dish - warm, rich, creamy, great mix of flavors and textures. It has been on repeat in my kitchen!


11 months ago magpiekate

This recipe? Le BOMB. Seriously. I modified it a bit (because that's how I do things): when you boil the chickpeas that you have dutifully soaked overnight, put a tea ball filled with fenugreek in the water with them. Failing that, add a stock cube. So nice. Then, I roasted them in our lidded enamel/cast iron pot in the oven with some olive oil, garlic, cinnamon and cumin seeds.

Second, I wound up making this with brown rice and serving it as dinner to my hungry housemates. It was very, very well received. And don't forget to clean and roast the seeds from the squash, too! Very nice as a midnight snack.

This is a fabulous recipe! We've already bought another squash to have it again. ;)


11 months ago Sarah Jampel

Sarah is Food52's assistant editor.

I made this for dinner tonight and it was wonderful. I soaked the chickpeas overnight and simmered them with half an onion, 2 garlic cloves, and a dried pepper. Then, I tossed them with paprika and roasted them in the oven as the squash was baking so they were nice and crispy! I used a mix of basil and parsley instead of cilantro. It turned out to be a delicious meal!


11 months ago mblossom

Made this tonight and it was fantastic! Really flavorful. Like another poster I added some broccoli to the squash during the last few minutes of roasting. That added a nice textural contrast. So good!


11 months ago Swiss Meringue

I made this nearly exactly to recipe and it was delicious! I cut back on the olive oil and tahini in the dressing because I like my dressings lighter (juice of 2 lemons, 1 Tbsp olive oil, 2 tbsp tahini) and I probably doubled the cilantro.


12 months ago Christine

I made this recipe tonight with butternut squash. So delicious I cannot wait until tomorrow to finish the leftovers! Really flavorful - I will definitely make again


12 months ago Dina

Added broccoli to the last 10 minutes of roasting squash and devoured! So simple, and so, so good!


12 months ago Ady-foodlover

Anyone knows how long does this recipe last in the refrigerator?


12 months ago Korena Vine

I kept in in the fridge for 3-4 days to eat for lunch - it kept pretty well but the dressing thickened up in the frige.


12 months ago ellenu

I agreed with the other comment that it needed a little crunch, so I added a handful of Marcona almonds, and I was out of cilantro, so I omitted that, but otherwise followed the recipe pretty closely. This is an excellent recipe--I love it. Highly recommend. I think this dressing would also be good on steamed broccoli.


12 months ago brigidc

LOVE this dish. I went a little heavier on the lemon juice, and added some red chile to the squash when roasting. Toasted sunflower or pumpkin seeds would also be awesome on top.


about 1 year ago Korena Vine

I really liked this! I made it for dinner last night, with a few changes based on what was on hand: I roasted some yams along with the squash, and subbed in 2 tbsp of peanut butter in the sauce when I discovered I only had 1 tbsp of tahini. I'm a bit of a raw onion wuss so next time I will definitely soak it in water first. I found I needed to thin out the sauce more than suggested, but this recipe came out really well! I'm enjoying the leftovers for lunch as I type this :)


about 1 year ago Laura Abbasi

We thought this had great potential. This recipe has so many favorite ingredients and a great blend of flavors, however we thought it came out a little bland and that the texture was a little too mushy. It really needs some crunch. If I were to make it again, I would increase the allspice and I love the suggestion of pumpkin seeds. When I made this, it was less of a salad and more of a stewish texture, maybe I didn't let the squash cool long enough? Perhaps I would even add a little brown sugar to add a little sweet kick.