Garbanzo Bean and Zucchini Salad

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Easy, and a little different. I loved the parmesan chunks in the salad.

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The salad is so easy to make and the flavor combinations are unique. I made it and brought to an extended family dinner celebration. Everyone thought it was great. I added some fresh basil leaves to the mix -- I thought it gave it a little extra zip. There are endless possibilites to add other veggies to the salad. It's looks really pretty sitting on the table. Another great recipe from Giada! Thanks!

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AMAZING! I've made this several times & it never disappoints! Very fresh & all the ingredients work well together. Tip: I leave the garbanzo beans separate from the salad if Im going to eat it for a few weeks. The beans can get gummy after a few days if left in salad.

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This is always a hit a picnics and even nice dinners. I usually prepare everything the night ahead but I don't put the corn, dressing, or lettuce in until the day off so that the lettuce won't wilt.

I also leave out the parmesean as most of my friends don't eat dairy but feta is another nice alternative.

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I added a bit more lemon juice and pepper, but this was a great salad with unique flavors!

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If the picture confuses you it's because the salad is a black-eyed pea salad by the Neely's. Their web team probably can't tell the difference between a garbanzo bean and a black-eyed pea.

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In the picture depicting the salad, I see a tomato diced up. Do any of you add a tomato and if so how much? Or is this picture to a different recipe? My family and I enjoy the salad I use English cucumber instead of zucchini since they are not in season yet. Thanks.

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Wow, this was a very creative salad. I used summer squash and zucchini. Eating it a day later was even better. I like how it's got such a nice crunch to it. Definitely a good summer salad. I used shredded parmesan since I couldn't find any vegetarian parmesan cuts - they all had animal rennet. But it still tastes pretty yummy!

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This salad is the best I've ever made. The combination of ingredients is very wholesome and satisfying. The lemon/oil dressing was not at all overpowering and added a subtle, almost buttery texture and aftertaste. The only problem I had was eating it with a fork. It's hard to keep garbanzos on your fork during their journey to your mouth.

I've been looking to include salads in my diet and this was the perfect choice. I even bought a salad spinner to kick of "operation salad". It's a nice feeling to know there is a bountiful supply waiting in my fridge that tastes fabulous, is full of healthy ingredients, was super easy to make and is ready to be added to any meal.

Thanks Giada!

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actually the photo attached to this recipe is black eyed peas with red onion and tomato, I see no garbanzo's or zucchini