Kale Salad with Harissa-Roasted Chickpeas

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 tablespoon Oaktown Spice Shop Harissa Powder
• 4 teaspoons salt, divided
• 1 butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 bunch kale, ribs removed and chopped bite-size (about 4-6 cups)
• 1 cup plain whole-milk yogurt
• 1 tablespoon dried dill weed
• 1 teaspoon granulated garlic
• Juice from ½ lemon
• 1 tablespoon tahini paste
• Salt to taste