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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Name: Garbanzo Bean and Zucchini Salad
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 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

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Garbanzo Bean and Zucchini Salad

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