Creamy chickpeas add a nice hit of protein to this fast sautéed summer squash while the crispy breadcrumbs add great crispy texture. Fresh tomato adds a little acid to round it all out. For an Italian-inspired version, use cannellini beans in place of the chickpeas and chopped fresh basil instead of chives. Eating fish? Serve with broiled salmon or grilled shrimp. Or, if you want to keep it vegetarian, spoon over whole-wheat linguine and top with an extra drizzle of olive oil and a grating of fresh Parmesan.