This Fall inspired salad is a great meatless option for a party. I made the chickpeas using dried chickpeas (soak overnight and cook in pressure cooker for 10 minutes; let pressure release naturally) although you can do it in a slow cooker or on the stove top just as easily. Don't be put off by the number of components. The dressing, squash, quinoa, chickpeas and beets can all be made a few days in advance. It is well worth the effort as the clean, fresh taste will come through in every bite.