• 2 pounds delicata squash, cut lengthwise and seeded

Chickpea Salad

• 2 cups (340g) canned chickpeas, rinsed
• 1/2 large red pepper, finely chopped
• 3 tablespoons chopped red onion
• 6 pitted kalamata olives, chopped
• 2 medjool dates, pitted and chopped
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 tablespoon red-wine vinegar
• 1 1/2 teaspoon dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram, optional
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• salt and pepper, to taste
• chopped parsley, optional