Instructions: 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 green 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 green 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.

This recipe yields 6 or more servings.

Description: "This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe."

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