This is one of those cooking on the fly recipes, one that wasn’t planned but as soon as I tasted it, I jotted down notes knowing I wanted to share it with all of you. There are some measurements to guide you, serving more as training wheels, but really this is about you trusting yourself in the kitchen.
It’s also agreeable to being served in a variety of ways. Skip the tortillas and pile everything in a bowl if you prefer–you can even add some cooked rice or quinoa. The components can also be served separately because let’s be honest here, are chickpeas really the base for a salsa? Of course not. Really, my chickpea & herb salsa is just a bean salad in disguise, and you can eat it on its own, maybe even adding some crumbled feta.
What inspired me to use chickpeas was wanting to add a protein boost to a vegetarian dish that was otherwise lacking in it. I went with a middle eastern vibe here in terms of seasonings for the butternut squash, so the chickpeas felt like a natural leap. Feel free to swap in black beans or red kidney beans if that’s all you have hanging in the cupboards.
You’ll notice the salsa (um, bean salad) calls for a mix of acids. I like a mix of red and white wine vinegar when making salsa. I feel like they each bring a subtle difference, coming together for a more balanced flavor. If you only have one of them, or none and just apple cider vinegar, go for it. The vinegar you use isn’t a deal breaker (well, I wouldn’t use balsamic!) but the lime juice is non-negotiable, for me at least.
I write a little about the spices in the notes section below, so make sure to read that before starting out. You won’t find measurements for how much to use because that really depends on the spice you use, and your flavor preferences. You can give them a taste once roasted and if you want a little more spice, add it then–the residual heat straight out of the oven will help the spices bloom, waking up their flavor so they won’t taste raw or flat on the squash.
The roasted squash also gets major bonus points for doubling as the base for a soup. Any left over can be simmered in a pot with some broth, then pureed until smooth. Crispy chickpeas would be a lovely garnish for this, and of course some fresh chopped herbs.
You can even swap the squash in for a root vegetable (looking at you, carrots), cauliflower, or sweet potatoes. These choices would all also puree into a lovely soup! Personally, this is just the kind of recipe Mondays call for–flexible, without rules, and an easy way to start off the work week.
Remember to be kind, and may your week be filled with generous amounts of calm.
–xo, j.
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