Garbanzo Bean And Zucchini Salad

Serves: 2

Leila Emmerich

1 January 1970

Based on User reviews:

54

Spice

43

Sweetness

57

Sourness

42

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

2 tbsps

Lemon Juice (fresh)

1 cup

Extra-Virgin Olive Oil

1 tsp

Salt

1 tsp

Ground Black Pepper (freshly)

1 cup

Garbanzo Beans

2 medium

Zucchini (diced into 1/4-inch pieces)

1 cup

Corn (frozen, thawed)

1 small

Red Onion (thinly sliced, rinsed)

30 g

Parmesan (crumbled into 1/4-inch pieces)

Directions:

1

Watch how to make this recipe

2

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

3

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl

4

Pour the vinaigrette over the salad and toss well

5

Garnish with the crumbled Parmesan cheese and serve