Chickpea Salad with garlic Parmesan vinaigrette is a light and fresh salad with garbanzo beans, lettuce, tomatoes, corn and onion. Perfect quick and easy lunch or a side dish to a light meal!
In a large bowl, toss together chopped lettuce, tomatoes, corn and red onion.
In a small measuring cup, whisk together oil, lemon juice, spices and garlic. If desired, you can add Parmesan to the dressing. I prefer to sprinkle it over the salad just before serving.
If serving salad later, keep dressing separate and toss with salad just before serving.
Notes
When draining the chickpeas, reserve the liquid. It is called aquafaba and can be used in place of egg whites in desserts. Google and find a way to use it!
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.