No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Lemony Zucchini, Chickpea, and Lima Bean Salad

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 (3)

  • 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!

Related Topics