Vinaigrette:
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces
For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
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