How to Make It
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.
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.