Ingredients

Make 4 servings

1 pound zucchini or yellow squash, cut in half and thinly sliced (about 2 squash)

1 can garbanzo beans, rinsed and drained

½ cup chopped bunching onion or green onion

½ large red bell pepper, cut into 1-inch long slices

2 garlic scapes, minced

2 Tbsp. extra virgin olive oil

2 Tbsp. lemon juice

Fresh basil, oregano or thyme to taste

Salt and pepper to taste

Directions

In a large non-metal bowl, combine all ingredients.  Cover and refrigerate for 24 hours.