Place squash, cut side up, on a baking dish and drizzle with 2 tablespoons olive oil and salt. Roast for 20 minutes.
Meanwhile, combine cilantro, mint, capers, red pepper flakes, shallot, lemon zest and juice, black pepper, and 2 tablespoons olive oil in a small food processor. Pulse a couple of times. Mix together herb dressing with chickpeas.
Once squash is cooked, let cool for a couple minutes. Then, arrange squash on plate and top with chickpeas.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/09/14/warm-patty-pan-squash-chickpea-salad/