Lemony Zucchini, Chickpea, and Lima Bean Salad

By kmad

Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.

Ingredients

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

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 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.