6 tablespoons bean liquid from the can
6 tablespoons lemon juice
1/4 cup minced parsley
1/4 cup minced onion
1 large clove garlic, minced or pressed
1/2 teaspoon salt or to taste
1/8 teaspoon cayenne
1-1/2 cup canned chickpeas, rinsed and drained
1-1/2 zucchini or yellow crookneck squash, sliced
1. Except for chickpeas and zucchini, whisk together all ingredients in a bowl.
2. Stir in the chickpeas and squash.
3. Let marinate in the refrigerator for at least 3 hours prior to serving.