ZUCCHINI AND CHICKPEA SALAD

ZUCCHINI AND CHICKPEA SALAD

P R O C E S S

  1. Preheat the oven to 400 degrees F. Place the zucchini and red onion on one baking sheet and the drained chickpeas on another. Drizzle with olive oil and sprinkle with salt and pepper. Bake both sheet pans for 20 minutes until tender and lightly browned.

  2. Place the chickpeas and veggies in a serving platter. Add the sun dried tomatoes, crumbled cheese, and a drizzle of olive oil. Mix lightly and sprinkle with basil. Enjoy!

I N G R E D I E N T S

1 POUND summer squash from Elithorp Farm, sliced into thin rounds

1 red onion from Big Sage Organics, sliced into quarter inch pieces

1 CUP dried chickpeas from Palouse Brand, soaked overnight and cooked for 3 hours until soft

¼ CUP marinated sun dried tomatoes

¼ CUP crumbly cheese like cheddar, asiago, feta, or gorgonzola

Olive oil

Salt and Pepper to taste

2 TBSP basil from Dogwild Farm, thinly sliced

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