Today's recipe is inspired by a salad from this week's Weight Watcher's weekly. Feta, Chickpeas, olives and pepper go perfectly with…..you guessed it!!! SQUASH!
Hot days lend themselves well to lighter dishes. This particular salad is light, easy to make and gets even more flavorful as it sits. I served it for lunch with BLTs. It was a perfect side dish, but would also make a great main course served on top of a bed of mixed greens. For a heartier version, add grilled chicken.
Squash and Chickpea Salad
1 cup of yellow squash or zucchini cut into 1/4 inch dice
2 cups of canned chickpeas drained and rinsed
1 clove of garlic finely chopped or pressed
2 T finely chopped scallions or chives (I used chives from the herb garden. yummy)
1/2 cup roasted red pepper cut into 1/4 inch dice
2 T chopped parsely
1/4 cup pitted kalamata olives sliced
1/2 cup crumbled feta cheese
Dressing
1 T olive oil
3T fresh squeezed lemon juice
Mix all of the salad ingredients together in a large bowl. In a small bowl slowly wisk the olive oil into the lemon juice. Add the dressing to the salad and let sit for at least 30 minutes. Mix again before serving.
Reviews: 8 year old liked it, but did ask "is this squash"? the 15 year old liked it as well. Becca loved it.
Tomorrow I'll be grilling whatever squash is left in the fridge. Tuesday is CSA delivery day and I need to cook what is there. Coming later this week, a grilled squash with cilantro, and a moroccan version that was sent by a blog reader.
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