Recipe for Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan

1 can chickpeas, rinsed well and drained

1 lemon, zest and juice, plus enough more juice to make a total of

1/4 C fresh lemon juice

5 T olive oil

1 1/2 lb. thinly sliced summer squash, about 3-4 squash (use any summer squash you'd like, but small Flying Saucer squash are especially good in this)

1 T coarse ground kosher salt or sea salt (be sure it's coarse ground salt)

1 cup chopped fresh herbs (I used a combination of flat Italian parsley and fresh basil, but mint or dill would also be good)

fresh ground black pepper to taste

1/4 cup freshly grated Parmesan cheese