Roasted squash with chickpea salad

I have been looking to branch out from my typical roasted squash recipes. I thought this nice version with a warm salad would do the trick...I was also looking to clean out the refrigerator.

Roast Squash with Warm Chickpea Salad

1/2 an acorn squash per person

1/2 onion diced

1 - 2 celery stalks diced

1 - 2 cloves garlic minced

about 2 cups chickpeas

one small bunch arugula

za'atar

salt and pepper to taste

Balsamic vinegar

Extra Virgin olive oil

Half the squash and remove the seeds. Drizzle with oil and vinegar, and season with salt and pepper and za'atar. Roast in 400 deg oven for about 40 minutes until soft.

While the squash is roasting, in a medium pan, warm oil and add the onions, celery and garlic. Cook for a few minutes to warm through. Then add the chickpeas and season with salt and pepper and za'atar. Cook for a few more minutes until warm but not mushy.

In a small bowl, toss the arugula with a drizzle of oil and vinegar, and season with salt and pepper.

To serve, top the squash half with a large scoop of the salad and top with the greens.