Lemony Zucchini, Chickpea, and Lima Bean Salad


  • Freshly ground pepper, to taste
  • ¾ teaspoon coarse salt
  • 1/8 teaspoon red-pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 4 ½ teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh basil, plus small sprigs for garnish
  • 1 ounce Parmesan cheese, broken into small chunks (¼ cup)
  • + 5 more ingredients
    • 2 to 3 romaine leaves, cut into thin strips
    • ½ small red onion, halved and thinly sliced
    • 1 zucchini, quartered lengthwise and cut crosswise into ¼-inch-thick slices
    • ½ cup drained canned chickpeas, rinsed
    • ½ cup fresh or frozen lima beans, blanched

1. Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

View full recipe at SpringPad


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