Roasted Patty Pan Squash and Herbed Chickpeas Salad

Thanks for this recipe, Katie!! Told me it is her FAV. salad.

1 can chickpeas, rinsed, drained, then rinsed again
6 patty pan squash
EVOO
Kosher* salt
A dozen chives stems
1 small handful of fresh cilantro
8 leaves of fresh mint
1 T. rinsed capers
Good pinch of cayenne
1 strip of lemon peel, minced*
2 t. fresh* lemon juice
Freshly ground pepper

Preheat oven to 200. Cut off stem and root ends of squash, and cut each into 8 sections. place in a baking dish large enough to do a single layer. Drizzle with oil, sprinkle with salt, and toss to coat. Roast for 30 mins. until cooked through and brown in places. Let cool. While the squash is cooking, combine the herbs, capers, cayenne, lemon peel, lemon juice, pepper, and a drizzle of oil. Chop in a mini chopper (or by hand). Toss the chickpeas in the herb dressing in a large bowl, and let rest in the fridge. When the squash is cooled, arrange on plates and top with dressed chickpeas.

Editor's note: I am making this for myself for my lunch today. I'll give you my take on it tomorrow.

"Anger builds walls; love beaks them down." ~ Our Daily Bread

Have FUN out there today!!

Love,

MM