Farm Fresh Pasta Salad

[Serves 4]

INGREDIENTS
2 packages of kelp noodles
1 can of chickpeas
3 cloves garlic, minced
½ red onion, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, sliced thinly
zest and juice of one lemon
1 handful chopped parsley
½ cup olive oil.

Sauté onion and garlic in a pan with ¼ cup olive oil for 5 minutes. While the onion and garlic are cooking, drain and rinse the kelp noodles. Then chop the noodles coarsely, so they easily separate. Add kelp noodles to the pan with the garlic and onion, along with the zucchini and yellow squash and sauté for 10 minutes. Add the lemon, remaining ¼ cup olive oil, and parsley. Add in chickpeas. Continue cooking until the kelp noodles have softened.