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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

Source: Martha Stewart Living, August 2007


  • 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


  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.

Reviews Add a comment

  • CeciliaPrytko
    12 JUN, 2014
    hmmm, just realized that the basil is, in fact, part of the original recipe. I liked it so much, I must have though it was my own addition :)
  • CeciliaPrytko
    12 JUN, 2014
    This is a lovely salad! I have made it as is, and it was good. The next time I made it, I swapped the chickpeas for white beans and lima beans for edamame (and fresh fava beans once), then added a sprig of basil, chopped, and it was a great variation. The basil just added a little something that made it even better than the original recipe. It also freezes well, as I found out after making a double batch and having lots of it left over.
  • sarahbell02
    4 JUN, 2008
    Delicious and light - perfect for a summer cookout!