1 butternut squash

2 cups cooked chickpeas. well-drained on paper towels

olive oil

salt and pepper

1/4 cup tahini

1 Tbs. water

1 Tbs. lemon juice

1 garlic clove, minced

salt and pepper

1 bunch Italian parsley, chopped

1/4 cup feta, crumbled

Peel squash and cut into 2″ chunks. Toss squash with olive oil and season with salt and pepper. Roast at 375 until tender and browned. Meanwhile, fry chickpeas in large skillet until crispy. Toss squash, chickpeas, and parsley together. Stir together tahini, lemon juice and water. Drizzle dressing over salad. Sprinkle with feta.