Garbanzo Bean Salad

This is another I copied from another source, but it was years ago and I no longer recall where.

Serves: 6 or more
This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe.
2 small yellow summer squashes
2 cups fresh string beans, cut into l-inch pieces
16-ounce can chick-peas, drained and rinsed
2 scallions, finely chopped
2 to 3 tablespoons chopped fresh parsley or cilantro
2 tablespoons light olive oil
Juice of 1/2 lemon
2 to 3 tablespoons white wine vinegar, to taste
Salt and freshly ground black pepper
l/2 teaspoon dried oregano
Dark green lettuce leaves

Scrub the squashes, cut them in half lengthwise, and slice them 1/4 inch
thick. Steam them until they are tender-crisp.

At the same time, steam the cut string beans separately until tender-crisp. Once done, rinse the vegetables immediately under cold water and allow to drain for a few minutes in a colander.

Combine the squash and string beans in a large serving bowl along with all the remaining ingredients except the lettuce. Toss well, cover, and refrigerate for several hours. Stir occasionally to distribute the marinade. Arrange each serving on 2 or 3 lettuce leaves.

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