Garbanzo Bean and Zucchini Salad

Recipe courtesy Giada De Laurentiis. OH MAN is this just simple goodness! I didn't expect for this to be as delicious as it is! Splurge a bit on a nice chunk of parm for this recipe. A small piece won't set you back very much at all. DO NOT use the green can!!! I actually substituted cucumber for the zucchini. So easy and tasty!

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• Vinaigrette

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

• Salad

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

Directions

1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
2. 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.