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Garbanzo Bean and Zucchini Salad

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  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  2. 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.