CHICKPEAS WITH PATTY PAN AND HERBY DRESSING

CHICKPEAS
W/ PATTY PAN
+ HERBY DRESSING

This herby dressing puts a local and seasonal spin on Argentinian chimichurri! Paired with mushrooms and summer squash, these flavors feel lively and reminiscent of flavors found east of the Andes.

I N G R E D I E N T S

• 1 CUP dried garbanzo beans (Palouse Brand)- soaked overnight and cooked for roughly 3 hours until soft

• 1 SHARE gourmet mushroom mix (Happy Mountain Mushrooms)- chopped into bite sized pieces

• 1 LB patty pan squash, or other summer squash (Big Sage or Elithorp Farm)

• 1 CLOVE garlic, minced

• 2 green onions, sliced thinly\

• 2 TBSP parsley from Hayshaker Farm, minced

• Red pepper flakes from Hayshaker Farm

• Salt and Black Pepper, to taste

• 1 TBSP red wine vinegar

• 1/3 CUP olive oil

PROCESS

1. Over medium heat, sauté the patty pan squash and mushrooms with a drizzle of olive oil. Sprinkle with salt and pepper. Once tender, add in the cooked chickpeas and cook for another 5 minutes while preparing the dressing.

2. In a small bowl, stir together the garlic, green onions, parsley, red pepper flakes, salt and pepper, red wine vinegar, and olive oil.

3. Serve chickpea and patty pan mixture with a drizzle of the herby dressing. Enjoy!