Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto - SippitySup

Ingredients

• 2 teaspoons finely grated lemon zest, separated
• 2 tablespoons fresh lemon juice
• 2 cloves galic, peeled & minced
• 1 teaspoon pimentón de la vera (smoked spanish paprika)
• 1 cup extra-virgin olive oil separated
• 2 cups chopped flat-leaf parsley, chopped and separated
• 1 pound cleaned small squid bodies
• 1 pinch salt & pepper as needed
• 4 ounces anchovy fillets, chopped
• 2 tablespoons drained capers
• 2 medium shallot, minced and separated
• ½ cup mint leaves, chopped
• .75 cup extra-virgin olive oil
• 1 bunch miner’s lettuce
• 1 cup cooked or canned chickpeas
• ¼ cup whole mint leaves
• ¼ cup whole flat-leaf parsley