I came across this roasted pattypan squash and chickpea salad a few years back when I was participating in a CSA and got pattypan squash for the first time. The recipe has become a mid-summer staple in my house, as it’s a great base for mix-and-match dishes that we’re really fond of. So, here’s my riff, and some suggested ways to use it:
- 1 can of chickpeas, or equivalent of rehydrated & cooked
- Summer squash, zucchini, or pattypan squash (These vary so much in size; use the amount that feels good to you. I’d typically go for 2-3 squash/zucchini or 6-8 pattypan)
- Olive oil
- Small pinch of cayenne (or to taste)
- 1 large or 2 small anchovies
- <1 T capers
- 2 t lemon juice (or to taste) + lemon zest if you’re feeling fancy
- Salt & papper
- Mixed herbs: chives or green onion, cilantro, mint, dill, parsley, or any combination thereof (basil might be nice)
Cut squash into large bite-size pieces. If you have time, salt and drain in a colander for 20-30 minutes. Your patience will be rewarded. While the squash is sweating it out, preheat your oven to about 400-425*.
Pat squash dry and give it a taste for saltiness. Toss it onto a baking sheet with olive oil, pepper, and more salt if needed. Roast until done, being careful not to let it get soggy-soft. If you’re getting soft without color, take it out and toss it under the broiler for a minute or two.
While the squash is roasting, chop together the anchovies, capers, and herbs. Mix with cayenne, lemon (and peel if using), more pepper and olive oil, and more salt to taste. Then add the chickpeas and mix gently to coat. While squash is still warm, gently stir that in, too.
This is a lovely side on its own, and sings well in a grain bowl or lettuce-based salad. You can add a simply seasoned chicken for more protein/meat. For crunch on the salad, I recommend crushed pita chips.
Spice it up with sriracha if desired.
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