Roasted Butternut Squash and Chickpea Salad

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/4 cup parsley, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it on a baking sheet. Roast for 15-20 minutes, or until the squash is tender and lightly browned.