Bev's Recipe Collection

• 1/4 C chopped parsley
• 3 T chopped onion
• 1 large clove garlic, crushed
• 1/4 C lemon juice
• 1/8 t cayenne
• 1/2 t salt
• 1/4 C bean liquid from the can (below)
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 1/2 C diced zucchini or yellow squash

Whisk together everything but the chickpeas and squash.  Stir in the chickpeas and squash.  Refrigerate and marinate at least a few hours.  (Actually better after days of blending.)