Log in
Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette
Ingredients
- 1 cup edamame
- 1 cup cherry or grape tomatoes, halved
- 1 can chickpeas, rinsed and drained
- 1 zucchini, diced
- ½ small red onion, thinly sliced
- 6-8 romaine lettuce leaves, roughly chopped
- 2 ounces Parmesan cheese, broken into small chunks
- 1 Tablespoon chopped fresh basil
- 1-2 teaspoons kosher salt
- Lemon Vinaigrette
- ¼ cup white wine vinegar
- ¼ cup fresh lemon juice
- 2 Tablespoons chopped cilantro
- ½ teaspoon chopped fresh thyme
- ½ teaspoon ground red pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup olive oil
Instructions
- Combine all vinaigrette ingredients together then slowly incorporate oil – you may not need all the oil. Taste and adjust after adding half the oil. Set aside
- Combine the sugar snap edamame, tomatoes, chickpeas, zucchini, red onion and toss. Toss in romaine, Parmesan, basil, and salt. Toss with vinaigrette right before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/