Greek Buddha Bowl with Chickpeas and Squash

INGREDIENTS

1 14 ounce can

chickpeas: (drained, rinsed, and blotted dry)

1 tbsp

olive oil

1/4 tsp

smoked paprika

1/4 tsp

ground corriander

cayenne and garlic powder

4 cups

diced butternut squash, (cut into ~1 1/2 inch pieces)

medium red onion, (cut into wedges)

1 tbsp

olive oil

1/4 tsp

ground corriander

1/4 tsp

dried thyme

1/2 tsp

kosher salt

cayenne and allspice

small clove garlic, (finely minced)

1/2 tsp

kosher salt

2 tbsp

tahini paste

2 tbsp

extra virgin olive oil

2 tbsp

lemon juice

4 tbsp

plain Greek yogurt

2 tbsp

water, (plus more if needed)

1 1/2 cups

pearl (or Israeli) couscous

8 cups

baby savoy spinach

6 oz

feta cheese, (crumbled)

1/2 cup

kalamata olives, (halved)