Lemony Zucchini, Chickpea and Edamame Salad
fast, good and nutritious
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
vegetables
salads
main dish
beans
american
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- freshly ground pepper
- 3 tbsp extra-virgin olive oil
- 1/2 c fresh or frozen edamame blanched
- 1/2 c drained canned chickpeas rinsed
- 1 zucchini, quartered lengthwise and cut crosswise i
- 1/2 small, red onion halved and thinly sliced
- 2 or 3 romaine leaves cut into thin strips
- 1 oz (1/4 c) parmesan cheese, broken into small chunks
- 1 tbsp chopped fresh basil, plus sprigs for garnish
- 4 1/2 tsp fresh lemon juice
- 1/8 tsp red-pepper flakes
- 3/4 tsp coarse salt
- Carbohydrate 0.823118749210355 g
- Cholesterol 0 mg
- Fat 1.75956916666667 g
- Fiber 0.0446687505903664 g
- Protein 0.0726922916318967 g
- Saturated Fat 0.243574583333333 g
- Serving Size 1 1 Serving (15g)
- Sodium 291.007687034813 mg
- Sugar 0.778449998619989 g
- Trans Fat 0.0490349999999997 g
- Calories 18 calories
1. Combine lima beans, chickpeas, zucchini, onion romaine, Parmesan, and chopped basil. 2. Add lemon juice, oil, red-pepper flakes, salt and pepper and toss to combine. 3. Garnish with basil sprigs. Makes 6 1/2 cup servings.
