Abigail Taft MS, RDN, LD
Jun 18, 20181 min
There's nothing better than eating clean, crisp, and green in the summer. My aunt first introduced me to Martha Stewart's 'Lemony Zucchini Chickpea & Lima Bean Salad" recipe a few summers ago and I immediately fell in love. I made a few small tweaks to Martha's recipe to make it dairy-free and vegan and then this 'Summer Zucchini Basil Salad' recipe was born.
The crunchy veggies and fresh basil in my Zucchini Basil salad are truly the stars of the show and the dressing is just a simple lemon and olive oil. The chickpeas and Lima beans beef up the salad with extra fiber and plant-based protein so it can work as a side dish or even a light meal. And, as with most food, avocado would be a great addition to add in some extra healthy fat. I highly recommend trying this one out before the end of the summer!
Ingredients
*Serves 5-6
1/2 cup blanched Lima beans
1/2 cup drained and rinsed canned chickpeas
1 zucchini cut into 1/4 inch cubes
1/2 red onion diced
3-4 cups fresh Romaine (Arugula or any lettuce works well)
3 tablespoons fresh chopped basil
4 teaspoons fresh lemon juice
3 tablespoons olive oil
Salt and Pepper to taste
Directions
Combine Lima beans, chickpeas, zucchini, onion, romaine, and chopped basil.
Whisk together lemon juice, olive oil, salt and pepper to make dressing.
Mix dressing into the vegetables.