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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemony Zucchini,Chickpea and Lima Bean Salad Recipe

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This recipe for Lemony Zucchini,Chickpea and Lima Bean Salad is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 medium size 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 in thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 Tbsp chopped fresh basil, plus small springs for garnish
4 1/2 tsp fresh lemon juice
3 Tbsp olive oil
1/8 tsp red-pepper flakes
3/4 tsp salt
fresh ground pepper to taste
Directions:
Directions:
Serves: 6
Preparation Time: 15 min.

Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan and chopped basil. Add lemon juice, olive oil, red-pepper flakes, salt and pepper, and toss to combine. Garnish with basil sprigs.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Tammy and I tried this recipe and give it two thumbs up--I guess it would be four thumbs up! Anyway, very refreshing and great with anything grilled. Recipe from Martha Stewart Living magazine.

 

 

 

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