INSALATA DI CECI (CHICKPEA SALAD)

1 pound Garbanzo beans (chickpeas)
water
dried herbs
good pinch of dried chili powder or some dried peppers
2 tsp. salt
1 small butternut squash, cubed
All purpose oil such as 30-weight
1 red onion, diced
2 fresh chili peppers (such as Serranos)
1 head garlic, peeled and chopped (or to taste)
2 lemons
salt and pepper (to taste)
1/2 cup DaVero Meyer Lemon Olive Oil

4 ripe heirloom tomatoes, peeled, seeded, and cubed
1 bunch Italian parsley, roughly chopped

TO PREPARE THE GARBANZO BEANS:
Soak the garbanzo beans overnight or several hours.

Drain the water and cover with water plus two inches. Add the dried herbs and a good pinch of dried chili powder or some dried peppers. Bring to a simmer and cook until beans are tender.

Add 2 tsp. salt. Let cool in its liquid. If using canned beans drain the liquid.

TO ROAST THE SQUASH:
Peel the butter nut squash. This can be done with a potato peeler or a sharp knife. Halve the squash and discard the seeds. Cube the squash into finger-tip size pieces and toss with some olive oil (30-Weight for instance) and some salt and pepper. Spread on a sheet tray and roast in a hot oven (375) for about 15 minutes or until tender. Set aside.

Saute onion until soft. Set aside.

Finely chop the fresh chili and saute the chili and garlic in a film of olive oil for a few minutes. Set aside.

Drain the chick peas reserving the liquid.

TO PREPARE THE SALAD:
In a large bowl squeeze the juice of two lemons. Add a pinch of salt and pepper. Whisk in the Meyer Lemon oil and add the garlic-chili mixture. Taste and adjust seasoning. It should be tangy and salty. Add the chick peas to the bowl along with the squash, onions, tomatoes, and parsley. Add some of the cooking liquid from the beans to make the mix a little loose but not soupy. Let the flavors marry for at least 1 hour.

Taste again and decide if it needs anything. Serve at room temperature.

Servings: 8
Adapted from source: Colleen McGlynn