Moroccan Chickpea and Vegetable Salad

Instructions

1. 1
   Preheat oven to 200°C (400°F). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper.
2. 2
   Roast squash for 20 minutes until tender and lightly caramelized.
3. 3
   While squash roasts, whisk together remaining olive oil, lemon juice, cumin, paprika, salt, and pepper in a large bowl.
4. 4
   Add chickpeas, roasted squash, bell pepper, and red onion to the dressing. Toss gently to combine.
5. 5
   Stir in fresh cilantro and mint just before serving.
6. 6
   Divide between bowls and serve at room temperature or slightly warm.