Ingredients
1. Zucchini (2med.)
2. minced garlic (1clove)
3. garbanzo beans, drained (1c)
4. oregano (1/4tsp)
5. ripe olives (1/2c)
6. sliced green onions (3)
7. white vinegar (5tsp)
8. salt (1/2tsp)
9. Boston lettuce, cored, separated into leaves (1head)
10. freshly grated Parmesan cheese or grated Romano cheese (3tsp)
11. oil (2tbsp)
12. chipotle in adobo sauce, minced (1)

Method of preparation:-
1. Take zucchini, cut it into half lengthwise and then cut it into crosswise about ¼” thick slices.

2. Take a bowl, place the zucchini slices in it and mix them with salt. Drain them on paper towels for about 30 minutes to pat dry.

3. Take a large bowl, mix oregano, vinegar and garlic. Add oil in it and mix it. Add onions, olives, zucchini and beans in it. Cover the bowl and keep it in the refrigerator for about 4 hours.

4. Before serving the salad, take it out from the refrigerator and then add avocado, cheese and chipotle. Mix the salad well and then serve it over lettuce.