Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette

Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette
  1. 1 cup edamame
  2. 1 cup cherry or grape tomatoes, halved
  3. 1 can chickpeas, rinsed and drained
  4. 1 zucchini, 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 Tablespoon chopped fresh basil
  9. 1-2 teaspoons kosher salt
  10. Lemon Vinaigrette
  11. ¼ cup white wine vinegar
  12. ¼ cup fresh lemon juice
  13. 2 Tablespoons chopped cilantro
  14. ½ teaspoon chopped fresh thyme
  15. ½ teaspoon ground red pepper
  16. ¼ teaspoon salt
  17. ¼ teaspoon pepper
  18. ¾ cup olive oil
  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. Set aside
  2. 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.
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