Warm Squash and Chick Pea Salad

As weather in New York City remains in the sweaty armpit zone, we continue to eat as much not-hot food as possible. For this dish, we had to sautee the squash rounds in some olive oil for a bit, but after that we mixed the rest of the ingredients cool – oricchiette and chickpeas (both leftover from other recipes) chopped black olives, plus some lemon juice, tahini, and salt for dressing – and served the salad just above room temperature, topped with grated cheese and pea shoots.

BTW, it all started with the following squash (L) which seems to have put our niece (R) on edge:


2 Comments on “Warm Squash and Chick Pea Salad”

  1. Janelle says:

    I’m so happy to have found your blog. I need ideas and I’m tired my sky-rocketing grocery bill.

    But most importantly…what a precious picture. Adorable girl and a garden helper to boot. Thanks for making my night. 🙂

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