book club menu

I am the hostess for our May book club. I chose the book "Three Cups of Tea..." and have decided on my main course, but nothing else. Oh, and I have to figure it all out today. Good thing I'm STILL awake and don't plan on going to work today. Wait, being awake still at 4:00 a.m. isn't a good thing. I'm tired! Anyhow, I've decided to make Chicken Shwarma, and that's about it. One of the gals is a vegetarian, so I should probably be nice and make something else as well. Here's a thought for a salad or side-dish. Let me know what you think.

Garbanzo Bean and Zucchini Salad

Yield: 4 servings

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.