Chickpea and Butternut Squash Fritters with Field Greens

Ingredients

• 2 cups (10 oz.) cubed butternut squash
• 1 can (15.5 oz.) chickpeas, drained
• 3 Tbsp. whole-wheat flour
• 1 large egg
• 4 scallions, coarsely chopped
• 1 large clove garlic, minced
• 2 tsp. chopped fresh sage leaves
• 1/4 tsp. cumin
• 1/4 tsp. red pepper flakes
• Coarse salt
• freshly ground pepper
• 2 Tbsp. canola oil or extra virgin olive oil, divided
• 8 cups field greens (5 oz. pkg.)
• 1/4 cup coarsely chopped toasted skinless hazelnuts
• 1 cup low-fat plain Greek yogurt
• 2 Tbsp. finely chopped fresh dill
• 1 clove garlic, minced
• 1/2 tsp. lemon zest
• 1 tsp. lemon juice
• Salt and freshly ground white or black pepper
• 1 Tbsp. lemon juice
• 1 Tbsp. extra virgin olive oil
• Salt
• freshly ground black pepper