Pilaf Salad

Get in your last fresh, cool salads as summer winds down and autumn rolls in.  May be your last chance to sit by the lake and eat outdoors for a while.
1 can clickpeas, rinsed and drained
1 6.6 oz box favorite rice pilaf, or 3 cups favorite cooked rice
1 yellow summer squash
1 zucchini squash
1Tbsp salt
1/2 orange pepper, finely diced
Palmful fresh parsley, minced
2 Tbsp chives, chopped
2 Tbsp slivered almonds

Dressing:
2 Tbsp rice vinegar
1/4 cup lemon-infused olive oil, or extra virgin olive oil
1 tsp Dijon vinegar
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 clove garlic, minced through a press
1/4 tsp crushed red pepper flakes

Trim the ends off of the squash and cut each in half lengthwise. Then cut into half-moon slices. Toss the slices together with the salt and place in a colander to drain for 30 minutes.

Meanwhile, cook the rice pilaf mix according to package directions. Fluff lightly with a fork and allow to cool in a wide bowl or platter.

 Whisk the dressing together in a small bowl.

Rinse the squash and drain well. Toss in a wide bowl with the rice, chickpeas, pepper and parsley. Fold in the dressing and top with the almonds and chives.

Serves 4 for main course lunch or 6 as a side.