Stop searching, because we’ve got the best 15-minute summer side dish right here. The fresh aroma of basil, the nutty flavors from raw squash and pungent red onion all combine for a taste that perfectly reflects the season. The chickpeas offer a little more substance, making it hearty enough to leave you satisfied, which the light, lemony dressing and Parmesan make your taste buds happy. Bonus points if you can pick your own basil and squash from your garden. 

Karen Rankin
Recipe by MyRecipes

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Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Karen Rankin

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, shave long ribbons of yellow squash and zucchini, avoiding using the center core of seeds from each squash, measuring 6 to 7 cups loosely packed squash ribbons. Place ribbons in a large bowl; add onion and drained chickpeas.

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  • Whisk together pesto, lemon juice, and salt in a measuring cup.

  • When ready to serve, add half of the pesto dressing to squash, and toss to coat. Transfer mixture to a serving bowl; drizzle with remaining dressing. Sprinkle with basil and Parmesan; serve immediately.

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