Garbanzo Bean and Zucchini Salad

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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