Recipe courtesy of Giada De Laurentiis
Episode: Working Lunch
Garbanzo Bean and Zucchini Salad
Total:
5 min
Prep:
5 min
Yield:
4 servings

Nutrition Info

Healthy
Total:
5 min
Prep:
5 min
Yield:
4 servings

Nutrition Info

Healthy
Total:
5 min
Prep:
5 min
Yield:
4 servings

Nutrition Info

Healthy

Ingredients

Vinaigrette:
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Salad:
  • 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

Directions

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

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.

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