Chickpea and Zucchini Salad - Giada De Laurentiis

Submitted by Maureenie

"This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• Salad

• 1⁄2 small red onion, thinly sliced, rinsed
• 2 medium zucchini, diced
• 1⁄2 cup fresh corn
• 1 cup chickpeas, canned (garbanzo beans)
• 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
• 1 ounce parmesan cheese, crumbled into 1/4-inch pieces

• Vinaigrette

• 2 tablespoons fresh lemon juice (1/2 lemon)
• 1⁄4 cup extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

directions

1. Mix all the ingredients for the salad in a large bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
3. Pour the vinaigrette over the salad and toss well.

Reviews

[Maven in the Making]

This was such a refreshing change and I was so glad to find another way to use up some fresh garden zucchini (and tomatoes, as suggested by other reviewers). Bonus: it called for ingredients that I had on hand and was heartily enjoyed by all my guests. Thanks.

 

[RoseRed1]

This salad is delicious. I use a whole head of Romaine lettuce, a whole can of garbanzo beans instead of a cup, and add a tomato. I also top it with crushed up pita chips. Yum!