Garbanzo Bean and Zucchini Salad

Total Time:
5 min
Prep:
5 min

Yield:
4 servings

CATEGORIES
NUTRITION INFO
Ingredients
  • Vinaigrette:
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 1 cup garbanzo beans
  • 2 medium zucchini, diced into 1/4-inch pieces
  • 1/2 cup frozen corn, thawed
  • 1/2 small red onion, thinly sliced, rinsed
  • 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
  • 1 -ounce Parmesan, crumbled into 1/4-inch pieces
Directions

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

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    This recipe is featured in:

    Cookout Sides & Salads