Roasted Patty Pan Squash & Herb Chickpeas

Adapted from Chocolate and Zucchini

Ingredients:

2 cups canned chickpeas
750 g or 1 2/3 lbs of Patty Pan Squash
Olive Oil
Salt
Cilantro
Fresh Mint
1 Lemon
Black Pepper
Optional:
Chili Pepper

Directions: 

Drain and rinse the chickpeas, then set aside in a bowl.

Preheat the oven to 200°Celcius (400°F).

Cut the stems and roots off of your Patty Pan Squash and cut each of them into 8 sections.

Spread them out into a baking dish and drizzle with olive oil. Sprinkle some salt, then toss them to coat the squash pieces. Roast for 30 minutes or until golden brown.

Let cool.

While the squash is roasting, juice and peel your lemon. Then combine the lemon juice, strips of lemon peel, black pepper, chili pepper, cilantro, mint, and a drizzle of olive oil into a blender. Pulse until fairly smooth. (You can also set aside some of the cilantro and mint to dice by hand and sprinkle on top as garnish)

Add the dressing to the chickpeas, mix well, and let them chill in the fridge until your squash is cool.

Once the squash is cool enough to eat, arrange the pieces on plates and top with the chickpeas. If you set aside some herbs for garnish, sprinkle them on and eat!