Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette

Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette
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Ingredients
  1. 1 c. edamame
  2. 1 c. cherry or grape tomatoes, halved
  3. 1 can chickpeas, rinsed and drained
  4. 1 zucchini and one summer squash, diced
  5. ½ small red onion, thinly sliced
  6. 6-8 romaine lettuce leaves, roughly chopped
  7. 2 ounces Parmesan cheese, broken into small chunks
  8. 1 T. chopped fresh basil
  9. 1-2 t. kosher salt
  10. Lemon Vinaigrette
  11. ¼ c. white wine vinegar
  12. ¼ c. fresh lemon juice
  13. 2 T. chopped cilantro
  14. ½ t. chopped fresh thyme
  15. ½ t. ground red pepper
  16. ¼ t. salt
  17. ¼ t. pepper
  18. ¾ c. olive oil
Instructions
  1. Combine all vinaigrette ingredients together then slowly incorporate oil – you may not need all the oil. Taste and adjust after adding half the oil
  2. Set aside
  3. Combine the sugar snap edamame, tomatoes, chickpeas, zucchini, red onion and toss.
  4. Toss in romaine, Parmesan, basil, and salt.
  5. Toss with vinaigrette right before serving.
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