Lemony Zucchini Chickpea And Lima Bean Salad Food

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LEMONY ZUCCHINI, CHICKPEA AND LIMA BEAN SALAD



Lemony Zucchini, Chickpea and Lima Bean Salad image

Easy, delicious and healthy Lemony Zucchini, Chickpea and Lima Bean Salad recipe from SparkRecipes. See our top-rated recipes for Lemony Zucchini, Chickpea and Lima Bean Salad.

Categories     Appetizers / Soups / Salads     Salad     Appetizers / Soups / Salads Salad

Yield 6

Number Of Ingredients 13

* 1/2 c fresh or frozen lima beans, blanched
* 1/2 c drained canned chickpeas, rinsed
* 1 zucchini, quartered lengthwise and cut crosswise into quarter-inch thick slices
* 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
* 3 TBSP extra-virgin olive oil
* 1/8 tsp red-pepper flakes
* 3/4 tsp coarse salt
Freshly ground pepper, to taste
Makes six 1/2-cup servings.

Steps:

  • 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.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD



Lemony Zucchini, Chickpea, and Lima Bean Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

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

Steps:

  • 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.

LIMA BEAN & CHICKPEA SALAD



Lima Bean & Chickpea Salad image

I needed something unique to take to a cookout and wanted to keep it fresh and vegetarian. This is an original recipe (aka I just made it up :) ) But it turned out delish! This would be great as a lunch, side dish or snack - best served cold or room temperature. Enjoy!

Provided by Chef JenniB

Categories     Beans

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (16 ounce) bag frozen lima beans
1 (16 ounce) can garbanzo beans or 1 (16 ounce) can chickpeas
8 sun-dried tomatoes, chopped
1 small onion, chopped
4 ounces feta cheese, crumbled
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
4 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon fresh garlic, chopped
1/4 teaspoon ground red pepper
salt and pepper, to taste

Steps:

  • Bring lima beans and enough water to cover them to a boil and turn off immediately.
  • Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
  • Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
  • Enjoy!
  • NOTE: Herb measurements were taken prior to chopping--chopped measurements will vary.

Nutrition Facts : Calories 230.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 424.8, Carbohydrate 28.9, Fiber 6.8, Sugar 2.8, Protein 9.3

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD



LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD image

Categories     Bean     Side     Vegetarian     Quick & Easy

Yield 6 people

Number Of Ingredients 12

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

Steps:

  • 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.

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS



Chickpea and Zucchini Salad - Giada De Laurentiis image

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Mix all the ingredients for the salad in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

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