Lemony Zucchini, Chickpea, and Lima Bean Salad

Ingredients

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

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.

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