Chickpea Zucchini Salad

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Chickpea Zucchini Salad

 

1 tablespoon lemon juice 2 cloves garlic, crushed

1 tablespoon olive oil 1/2 cup canned chickpeas (garbanzo beans), rinsed and

drained

salt and freshly ground black pepper to taste 3 cups pound zucchini (about 3

cups)

several Romaine lettuce leaves, washed

 

Mix lemon juice and crushed garlic together. Add oil and whisk thoroughly. Add

chickpeas, salt, and pepper. Slice zucchini into 1/2-inch rounds. Blanch by

bring a pot half filled with water to a boil and add zucchini. Let water come

back to a boil and simmer for 1-2 minutes. Drain and toss in the dressing. Or,

microwave on high for

2 minutes and toss with dressing. Serve on a bed of lettuce leaves.serves 2.

 

 

 

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