Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan

Ingredients

• 1 can chickpeas, rinsed well and drained
• 1 lemon, zest and juice, plus enough more juice to make a total of 1/4 C fresh lemon juice
• 5 T olive oil
• 1 1/2 lb. thinly sliced summer squash, about 3-4 squash
• 1 T coarse ground kosher salt or sea salt
• 1 cup chopped fresh herbs
• Fresh ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Pour the chickpeas into a colander set in the sink, and run cold water over them until the foamy bubbles are gone. Leave them to drain while you mix the dressing.
2. Add the lemon zest to a small glass measuring cup or a small bowl. Juice the lemon, adding extra lemon juice as needed to reach 1/4 C fresh lemon juice, then combine it with the zest. Whisk in 5 T olive oil.
3. Blot the chickpeas dry with a paper towel, then transfer them to a bowl with a snug lid that is big enough for the finished salad. Stir in 2 T dressing, and let the chickpeas begin marinating.
4. Rinse the squash if it needs it, then trim away the stem and blossom ends. If the squash is large, halve it before slicing it thinly. A mandoline fitted with a 3mm blade works well, but careful knife work is fine too.
5. Set 1/3 of the squash in a colander and scatter 1 tsp. coarse ground salt over it. Make two more layers the same way. Leave the squash in the colander in the sink until it releases liquid, about 10-15 minutes.
6. Once the squash looks damp, lay it out on paper towels, cover it with another layer of towel, and press until the towels have taken up the moisture. This is the little step that keeps the salad from going watery.
7. Add the dried squash to the bowl with the marinating chickpeas. Pour in 3 T more dressing, then let the squash and chickpeas sit at room temperature for 1-2 hours. If you are nearby, flip the bowl over a few times so everything stays coated.
8. Just before serving, chop 1 cup fresh herbs of your choice.
9. Toss the salad with the remaining dressing, using as much as you need to coat it well.
10. Fold in the chopped herbs, then season with fresh ground black pepper.
11. Divide the salad among individual plates, and finish each portion with freshly grated Parmesan cheese.