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Lemony Zucchini, Chickpea, and Lima Bean Salad

Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.

  • servings: 6
Photography: Yunhee Kim

Ingredients

  • 1/2 cup fresh or frozen lima beans, blanched
  • 1/2 cup drained canned chickpeas, rinsed
  • 1 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 into thin strips
  • 1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
  • 1 tablespoon chopped fresh basil, plus small sprigs for garnish
  • 4 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon red-pepper flakes
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper, to taste

Directions

  1. Step 1

    Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

Source
Martha Stewart Living, August 2007

Reviews (1)

  • 4 Jun, 2008

    Delicious and light - perfect for a summer cookout!