Summer Squash and Chick Pea Salad

1 med-large yellow squash, about 8 inches
1 med-large zucchini, about 8 inches
2-3 tsp coarse Kosher salt
1 15-oz can chick peas, drained
6-8 fresh basil leaves, julienned
2 Tbsp chives, minced
1/4 cup feta cheese, crumbled

Dressing:
Zest and juice of 1 large juicy lemon, about 2-3 Tbsp
1/4 tsp cumin
1/4 cup olive oil
Black pepper

Cut the squash in half lengthwise. If necessary, use a teaspoon to gently scrape out seeds un the center, but squash of this size are usually have few enough seeds, unlike cucumbers. Now lay the squash cut-side down, and slice into half moons.

Toss the squash with the salt well, and tip into a colander. Allow the squash to sit and release water for at least 15-20 minutes at room temperature. Meanwhile whisk together the dressing ingredients.

If you like, give the squash a very quick rinse ( but this is not necessary - see Cook's Note below) and then shake remaining water out. Lay out about 18-inches of paper towel or very absorbent kitchen towel on a clean counter. Tip the squash out onto the towels and arrange in as single layer as possible. Cover with another layer of towels and blot the squash dry. Turn squash into a mixing bowl.

Add the chick peas and the dressing to the squash. Allow the veggies to marinate at least an hour or longer in the refrigerator. Toss the veggies every so often as they marinate.

When ready to serve, check dressing for salt and add some if necessary (depending on how much salt was absorbed and how much the squash were rinsed and patted dry). Add the basil and chives, and top with feta cheese.

Cook's Note: I learned to salt summer squash watching and reading Jacques Pepin. But I find he does not rinse after salting. This salad is actually a fairly common preparation and I find only about half of the cooks rinse. I find a quick pat-down with paper towels is enough to remove the saltiness from the squash, but you can do a quick rinse as well. However, if you rinse, you may need to adjust dressing at the end by adding a bit of salt. If you don't salt the squash to release their water,it will be released in the salad and will be very watery.