Directions
Soak chick peas in 3 gallons water for 1 hour minimum, best overnight. The boil in 3 gallons water until tender but not mushy (30-40 min). Once tender, strain and marinate at least one hour or overnight in the Coriander Vinaigrette.

Peel and cube the neck of the squash into 1" pieces. De-seed the "bowl" and leave whole for stuffing if desired. Toss with canola oil and sprinkle with salt. Roast on a sheet pan until tender.

Cut red onion in half root to top, skin on. Place cut side down on sheet pan with a little oil and roast with squash. When tender, remove peel and cut into 1/2" cubes.

Dissolve sugar in the red wine vinegar and toss with cut red onion pieces to pickle.

Destem and chop the kale or chard and blanch in salted boiling water until tender; about 5 minutes. Cool in an ice bath and reserve for salad assembly.