SUMMER SQUASH + CHICKPEA SALAD

SUMMER SQUASH + CHICKPEA SALAD

I N G R E D I E N T S

• 1 CUP dried chickpeas from Palouse Brand, soaked overnight and simmered for 3-4 hours until soft

• Olive oil

• Salt and pepper

• 1/4 TSP basque chili powder from Hayshaker Farm

• 2 DASHES ground cumin

• 2 summer squash from Full Bushel or Fleming Farm

• 2 banana peppers

• 1 PINT cherry tomatoes from Elithorp Farm, halved

• 2 CLOVES garlic from Vinegar Flats, minced

• 1/2 CUP plain yogurt

• ½ lemon

• 1 TBSP basil

PROCESS

1. Heat the oven to 400 degrees F. Strain the chickpeas and scatter them on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, chili powder, and cumin. Bake for roughly 10 minutes until golden brown.

2. Slice the summer squash and peppers into thin rounds. Saute with olive oil on medium heat until tender. Add tomatoes and 1 clove garlic, cooking for another minute. Sprinkle with salt and pepper.

3. Whisk together yogurt, remaining garlic, a pinch of salt, and a drizzle of olive oil.

4. Spread yogurt on a plate, top with sauteed veggies, chickpeas, squeezed lemon, and basil. Enjoy!