Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette August 6, 2014 by Jill Foucre Leave a Comment Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette 2014-08-06 10:05:38 Print Ingredients 1 c. edamame 1 c. cherry or grape tomatoes, halved 1 can chickpeas, rinsed and drained 1 zucchini and one summer squash, diced ½ small red onion, thinly sliced 6-8 romaine lettuce leaves, roughly chopped 2 ounces Parmesan cheese, broken into small chunks 1 T. chopped fresh basil 1-2 t. kosher salt Lemon Vinaigrette ¼ c. white wine vinegar ¼ c. fresh lemon juice 2 T. chopped cilantro ½ t. chopped fresh thyme ½ t. ground red pepper ¼ t. salt ¼ t. pepper ¾ c. 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. By Courtesy of Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/